Pizza pot pies on baking dish with one on a white plate
The Chicago-Style Pizza Pot Pies You Don't Need To Travel For
A Chicago pizza pot pie is like a chicken pot pie with a pizza twist, invented at Chicago Pizza & Grinder Co. restaurant in Lincoln Park, Chicago in 1972.
The dough at the restaurant is made from scratch and resembles Sicilian bread, while the sauce is made with olive oil, garlic, onions, green peppers, and plum tomatoes.
Sausage made from Boston butts (a cut of pork from behind the pig's neck) and mushrooms, plus a special blend of cheeses, finish off the pie. With this info, you can make your own.
Tasting Table recipe developer Katie Rosenhouse has created her own homemade version of pizza pot pies, so you don't have to fly to Chicago to get a taste.
The dough in our recipe needs about an hour to rise, but it is still relatively easy. If you’re short on time, opt in for pre-made pizza dough, then move on to making the sauce.
Our sauce is similar to the one at Chicago Pizza & Grinder Co. with its Italian sausage, red bell pepper, onion, garlic, mushrooms, and crushed tomatoes.
Layer fresh mozzarella at the bottom of 8-ounce ramekins, top with sauce and dough, and bake to finish. Invert each ramekin onto a plate to unmold the pies before serving.