Description
A savory Pizza Pot Pie combining a flaky homemade crust with a hearty filling of ground beef or Italian sausage, bell peppers, mushrooms, onions, and marinara sauce, topped with layers of mozzarella, Parmesan, and optional pepperoni. This comforting baked dish blends the flavors of classic pizza with the warmth of a pot pie, perfect for a family-friendly meal.
Ingredients
Scale
Crust
- 2 1/2 cups All-purpose flour
- 1 tsp Salt
- 1 cup Unsalted butter, cold and cubed
- 6 tbsp Cold water (adjust as needed)
Filling
- 1 lb Ground beef or Italian sausage (choose preferred protein)
- 1 tbsp Olive oil (for sautéing)
- 1/2 cup Onion, chopped
- 1 cup Bell peppers, diced
- 1/2 cup Mushrooms, sliced
- 1 1/2 cups Marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning (optional)
- 1/2 tsp Garlic powder (optional)
- 1/4 tsp Black pepper (optional)
Toppings
- 1 1/2 cups Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 12 slices Pepperoni (optional)
- 1 large Egg (for egg wash)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and salt to create the base for the crust.
- Incorporate Butter: Cut the cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs, ensuring a flaky pastry texture.
- Add Water and Form Dough: Gradually add cold water, stirring until the dough begins to come together. Adjust water as needed to achieve a smooth, cohesive dough.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up and relax the gluten.
- Brown Meat: Heat olive oil in a skillet over medium heat. Add ground beef or Italian sausage and cook until browned, breaking up any clumps.
- Sauté Vegetables: Add chopped onions, diced bell peppers, and sliced mushrooms to the skillet. Cook until softened and fragrant.
- Combine Sauce and Seasonings: Stir in marinara sauce, Italian seasoning, garlic powder, and black pepper. Mix well and cook for a few minutes to blend flavors.
- Cool Filling and Add Cheese: Remove filling from heat and let it cool slightly before stirring in shredded mozzarella and Parmesan cheeses to the mixture.
- Prepare Bottom Crust: Roll out half of the chilled dough and fit it into a pie pan or deep dish, creating an even layer for the filling.
- Add Filling and Pepperoni: Spoon the cooled filling evenly into the crust. Layer pepperoni slices on top if desired.
- Top with Second Crust: Roll out the remaining dough and place it over the filling. Seal the edges securely by pinching or crimping.
- Apply Egg Wash and Vent: Beat the egg and brush it over the top crust for a golden finish. Cut small steam vents into the crust to allow steam to escape during baking.
- Bake: Preheat oven to 425°F (220°C) and bake the pie for 15 minutes. Then lower the temperature to 375°F (190°C) and bake for an additional 25–30 minutes until the crust is golden brown and cooked through.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- Adjust water quantity when making dough as flour absorptions can vary.
- Use Italian sausage for a spicier flavor or ground beef for a milder taste.
- The pie can be customized with your favorite pizza toppings like olives, mushrooms, or different cheeses.
- Ensure the filling is cooled before adding cheese to prevent it from melting too much.
- Egg wash gives the crust a beautiful golden shine and helps seal the edges.
- Steam vents prevent the crust from becoming soggy by allowing moisture to escape during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
