Chicago Pizza Pot Pie
Making pizza is fun! And making pizza pot pie, a tradition in Chicago since the 1970s, may be a little crazy, but may also be even more fun–you’ll never know until you try for yourself!
Tasty Team
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
40 minutes
40 min
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 8 servings
- nonstick cooking spray, for greasing
- 1 ¾ lb shredded mozzarella cheese (745 g)
- 8 oz pepperoni (225 g)
- 2 portobello mushrooms, stems removed and caps sliced ¼–½-inch-thick (6 mm - 1.24 cm)
- olive oil, as needed
- dried oregano, to taste
- red pepper flake, to taste
- 28 oz pizza sauce (795 g)
- all purpose flour, for dusting
- 1 lb pizza dough (425 g)
Nutrition Info
- Calories 548
- Fat 34g
- Carbs 36g
- Fiber 3g
- Sugar 5g
- Protein 23g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Grease the inside of a deep-dish pie dish or large ovenproof bowl with nonstick spray.
- Sprinkle most of the shredded mozzarella in the pie dish. Scatter the pepperoni and sliced mushrooms on top, then drizzle with olive oil and sprinkle with oregano and red pepper flakes. Top with the remaining shredded cheese, then pour the pizza sauce on top.
- On a lightly floured surface, roll the pizza dough out into a round large enough to cover the pie dish.
- Drape the pizza dough over the pie dish, gently tucking in the edges around the side of the pan to create a seal.
- Transfer the pot pie to the oven and bake until the crust is light golden brown, 25–30 minutes. Remove from the oven, brush the top of the pie with olive oil, and let cool for 5 minutes.
- Place a serving platter on top of the pie dish, then carefully flip to invert the pot pie. Lift away the dish, scooping around the inside of the crust to loosen if needed.
- Serve warm.
- Enjoy!
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