Pizza Pot Pies

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The genius of these Pizza Pot Pies lies in their simplicity. Using store bought refrigerated biscuit dough, jarred sauce, and just a handful of pantry staples, you can whip up gooey, golden-brown pizza bites that are perfect for a crowd. The crust is brushed with garlic-herb butter, filled with melted mozzarella and pepperoni, and baked to crispy, cheesy perfection.

These little cups are endlessly versatile switch out the pepperoni for sausage, mushrooms (sparingly), or even cooked chicken for your own custom creation. Whether you’re prepping for a party, feeding hangry teens, or just treating yourself to something fun, these Pizza Pot Pies are a cheesy, comforting win every time.

Full Recipe:

Ingredients:

1 tablespoon unsalted butter, softened (not melted)
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning, plus extra for topping (optional)
Pinch of black pepper
Cooking spray or oil for greasing tins
8 refrigerated biscuits (from a 16-ounce package)
¼ cup pasta or pizza sauce (meatless)
3 ounces pepperoni, chopped
7–8 ounces shredded mozzarella cheese
8 muffin cups (3½ inch foil cups or standard muffin tin)

Directions:

Preheat oven to 350°F (175°C). Lightly grease muffin tins with cooking spray, then dab away excess oil.
In a small bowl, mix butter, olive oil, salt, garlic powder, Italian seasoning, and pepper. Stir to combine.
Open the biscuit can and separate the biscuits. Press one biscuit into each muffin cup, shaping it up the sides evenly.
Prick each biscuit cup with a fork on the bottom and sides.
Brush the inside of each cup with the butter mixture.
Add about ½ heaping teaspoon of sauce into each cup and spread.
Layer 1 tablespoon of shredded mozzarella, then ½ tablespoon of pepperoni. Repeat with another tablespoon of cheese and ½ tablespoon pepperoni.
Sprinkle a pinch of Italian seasoning on top (optional).
Bake for 20–23 minutes, or until golden and bubbly. Check at 15–18 minutes and rotate pan halfway through if needed.
Let cool slightly, gently remove from tin, and serve warm.

Prep Time: 20 minutes | Cooking Time: 23 minutes | Total Time: 43 minutes
Kcal: 737 kcal | Servings: 4 servings (2 pot pies per serving)

Everything You Need to Know About Pizza Pot Pies

If you’re looking for a dish that perfectly bridges the gap between comfort food and party snack, Pizza Pot Pies may become your new favorite. They’re rich, gooey, savory, and fully customizable blending all the best parts of classic pizza with the convenience and coziness of a pot pie. Whether you’re hosting a game day gathering, prepping a quick family dinner, or looking for a creative way to use up leftovers, these personal-size pizza cups deliver big flavor with minimal effort.

In this post, we’ll explore the story behind pizza pot pies, what makes them so special, some helpful cooking and prep tips, creative variations to try, and smart ways to serve and store them. You’ll also find pairing ideas, answers to common questions, and a final conclusion that wraps it all up.

The Comfort-Food Mashup You Didn’t Know You Needed

Pizza pot pies are exactly what they sound like a mashup of two beloved dishes: pizza and pot pie. While traditional pot pies are known for their savory meat or vegetable fillings encased in a flaky crust, pizza pot pies swap in pizza ingredients like mozzarella, pepperoni, and tomato sauce, all wrapped in a buttery biscuit shell.

The result is a hand-held delight: crispy on the outside, gooey and cheesy on the inside. They’re incredibly satisfying, especially for those who love pizza but want a smaller, more snackable portion size. You don’t need a pizza oven or pizza dough refrigerated biscuit dough makes the crust quick and effortless, which makes this recipe not only delicious but also approachable for even beginner home cooks.

Why People Love Pizza Pot Pies

There’s something universally comforting about pizza, and when you add in the fun of a hand-held treat, it becomes almost irresistible. Here’s why pizza pot pies have become a favorite among foodies and families alike:

Quick to make: With just a few staple ingredients, these come together in under an hour from start to finish.
Kid-friendly: Kids love the size and novelty of eating a “pizza muffin.” They’re also great for school lunches or after-school snacks.
Party-perfect: These little pies are easy to make in batches, making them ideal for potlucks, football watch parties, or any social gathering.
Versatile: The recipe can be customized with different meats, cheeses, or vegetarian options to suit your taste.
Freezer-friendly: You can make a big batch and freeze leftovers for an easy reheat-and-eat meal later.

Creative Filling Ideas and Toppings

While the classic version uses mozzarella and pepperoni, the sky’s the limit when it comes to customization. Here are just a few variations you can try:

Meat Lovers: Swap or add in cooked Italian sausage, bacon bits, ham, or shredded rotisserie chicken.
Vegetarian: Fill the crust with sautéed bell peppers, onions, olives, spinach (lightly cooked and dried), or artichoke hearts.
Gourmet Style: Try toppings like roasted garlic, caramelized onions, pesto, goat cheese, or sun-dried tomatoes for a more elevated flavor.
Spicy Kick: Add crushed red pepper flakes, jalapeños, or spicy marinara for heat lovers.
Breakfast Version: Replace the sauce with a beaten egg base, then add cooked bacon or sausage, and a blend of cheddar and mozzarella for a breakfast-to-go option.

Be sure to cook and drain any wet vegetables or meats before adding them to the filling to avoid a soggy crust.

Pro Tips for Making the Best Pizza Pot Pies

If you’re trying this dish for the first time or want to perfect your technique, these tips will help you get the best results:

Use the Right Pan: While foil muffin cups are convenient for serving, a standard muffin tin works perfectly. Just make sure it’s greased well to avoid sticking.
Press the Dough Evenly: Press the biscuit dough gently but thoroughly into each muffin cup so it molds up the sides without tearing.
Pre-Cook Moist Ingredients: Avoid ingredients that release excess moisture (like mushrooms or fresh tomatoes) unless they’re pre cooked and well-drained.
Don’t Overstuff: A heaping tablespoon or two of filling is usually plenty. Overstuffing can cause overflow and uneven baking.
Monitor Your Oven: Oven temperatures can vary, so start checking at the 15-minute mark. Rotate the pan halfway through if your oven has hot spots.
Let Them Set: After baking, allow the pot pies to rest for 5 minutes before removing them from the tin to help them hold their shape.

Serving Suggestions

Pizza pot pies are delicious on their own, but you can elevate them with a few thoughtful accompaniments:

Dipping Sauces: Marinara, ranch dressing, garlic butter, or even pesto make fun dipping options.
Side Salads: Pair them with a crisp Caesar salad or Italian chopped salad to balance the richness.
Soup Combo: Serve alongside a warm bowl of tomato basil soup or minestrone for a cozy, satisfying meal.
Charcuterie Board Style: Arrange them on a platter with olives, cheese cubes, pickles, and fruit for a casual appetizer spread.

For parties, you can place each pot pie in a paper liner or foil wrapper for easy grab-and-go presentation.

Storage and Reheating

These little pies store well, making them a great option for meal prep or leftovers:

Refrigerate: Place cooled pot pies in an airtight container. They’ll keep well in the fridge for 3–4 days.
Freeze: Wrap each fully cooled pot pie individually in plastic wrap or foil, then place in a freezer bag. They can be frozen for up to 2 months.
Reheat: For best results, reheat in the oven at 350°F for 10–15 minutes. You can microwave them too, but the crust may lose its crispness.

Pro tip: If freezing, consider underbaking them by a few minutes and finishing them off in the oven after reheating for a fresh-baked finish.

Frequently Asked Questions

Can I make them ahead of time?
Yes! You can assemble the pot pies a few hours in advance. Cover with plastic wrap and refrigerate until ready to bake. Let them come to room temperature for a few minutes before placing in the oven.

Can I make these vegetarian or vegan?
Definitely. Use dairy-free cheese, vegan pepperoni, and plant-based biscuits to adapt the recipe. For vegetarians, simply omit the meat or use cooked vegetables as filling.

Do I need to use biscuit dough?
Biscuit dough is easy and gives a golden, buttery crust, but you could use pizza dough, crescent roll dough, or even puff pastry for a different twist.

Conclusion:

Pizza Pot Pies are one of those recipes that feels like a hidden gem deceptively simple yet endlessly satisfying. They’re warm, cheesy, and adaptable to just about any palate. Whether you’re cooking for kids, entertaining guests, or just craving something cozy and homemade, these pot pies will quickly find a permanent place in your meal rotation.

Beyond the classic pepperoni version, the customization possibilities make this recipe incredibly versatile and fun. Plus, their make-ahead and freezer-friendly nature means you can enjoy them whenever the craving strikes. With just a few pantry staples and a muffin tin, you’re minutes away from bite-sized pizza bliss.

So next time you’re wondering what to do with that can of biscuit dough in your fridge, think beyond breakfast and straight into pizza pot pie territory you won’t regret it.