Chicago Pizza Pot Pies
You guys! I have such a fun recipe for you today! Chicago Pizza Pot Pie is a recipe inspired by Oven Grinders in downtown Chicago. If you ever get a chance to go there, do it! But if not, let me show you how you can make these upside down Chicago Pizza Pot Pies at home!
Mini Crocks or Oven-Proof Bowls
First, you need some kind of oven-proof bowls or crocks to make these in. I have four of these Mini Le Creuset Covered Stoneware Bowls that I love, and use all the time. They work great for this Chicago Pizza Pot Pie recipe, and also for my favorite Individual Chicken Pot Pies.
Other bowls will work too, as long as they are oven-proof.
Purchasing a set of these mini bowls or crocks is a good investment, in my opinion. They are great to use for soups, individual casseroles, desserts…. Plus, serving indivdual sized dishes just makes for a fun presentation. 🙂
My Le Creuset Crocks are 18 oz each, which we found ideal, but you may prefer a slightly smaller or larger size.
How to Make Chicago Pizza Pot Pies
The Filling
Like any pizza, you can customize the ingredients to your liking. For ours, we used Italian sausage, red bell peppers, garlic, and mushrooms, which are added later.
The Dough
Homemade dough or store-bought will both work just fine. When I have time, I usually make THIS recipe. When I’m in more of a hurry, my favorite store-bought dough is Trader Joe’s, but sometimes I just grab whatever is available, like the one pictured, which I got at HyVee. It was great, too!
You can evenly divide the dough into 4 balls, and then roll each one out into a circle large enough to cover each bowl, or you can just haphazardly cut round the top of each bowl like I did. 🤣 Perfection is not necessary here.
Be sure to generously spray the inside of each bowl with cooking spray. Use your finger to get a little along the top and outside edge of the rim, too. This will insure the crust pulls away from the bowl later when you turn it upside down!
The Method
Overlap 5 pieces of sliced cheese (mozz or provolone, or both!) into each crock, making sure to fully cover the bottom and go up the sides.
Oven Grinders places whole mushrooms in their pizza pot pies, so that’s how we did it, too. You can leave these out if you aren’t a mushroom fan, but I think this is part of what makes them special. 🍄
Then, spoon in your meat and sauce mixture. You can use crushed tomatoes and spices, or take a short cut like I did and just use an equal amount of premade pizza sauce.
Finally, drape a “circle” of pizza dough over the top of each crock and gently press it around the edges and sides to seal. Do not cut or vent the crust. You want it to puff up a bit to form the “bowl”.
Bake at 400 degrees F for about 15 minutes, until the tops are lightly browned.
When they come out of the oven, brush the tops of these beauties with a little melted butter (and some extra garlic powder if you love garlic!).
Allow to cool for about 5 minutes.
Then, carefully turn each crock over onto a serving plate. They will still be hot, so pleeaaase be careful! Gently run a knife around the rim, under the edge of the crust to loosen, and then, using a hot pad, pull the bowl/crock away and allow the contents to slip into the dough bowl!
Voila! Chicago Pizza Pot Pies!
Enjoy your upside down Chicago Pizza Pot Pie with a nice cold drink on the patio. How’s that for a great dinner?
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Chicago Pizza Pot Pies
Recipe details
- 4 pot pies
- Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
Comments
Share your thoughts, or ask a question!
Sounds and looks so yummy !! We love pizza at our house and are huge mushroom fans.