Pizza Pot Pie

Pizza Pot Pie is one of my favorite ways to enjoy all the delicious flavors of homemade pizza in a fun, individual-sized meal. These mini pizza pot pies feature golden, buttery biscuit crusts filled with tangy pizza sauce, melted mozzarella cheese, and savory mini pepperoni. Every bite combines a crispy exterior with a warm, cheesy center that makes this recipe incredibly satisfying.

I love making these easy Pizza Pot Pies when I need a quick family dinner, a tasty after-school snack, or something delicious to serve at parties. Using refrigerated biscuit dough makes the preparation incredibly simple, and the entire recipe comes together in just 30 minutes. Whether I’m planning a casual weeknight meal or preparing snacks for game day, these cheesy mini pizza pies are always a hit.

Ingredients

I love that this Pizza Pot Pie recipe uses simple, convenient ingredients while still delivering plenty of flavor. Each ingredient contributes to creating a delicious combination of crispy crust, savory sauce, and melted cheese.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16.3 ounces Pillsbury Grands Original Southern Style Biscuits (8 count)

2 tablespoons olive oil

½ teaspoon Italian seasoning blend, plus extra for garnish if desired

½ teaspoon garlic salt

⅓ cup jarred pizza sauce

1½ cups shredded mozzarella cheese

⅓ cup mini pepperoni rounds

Nonstick cooking spray

Directions

Making these mini Pizza Pot Pies is surprisingly simple. I follow these easy steps to create perfectly golden crusts filled with melted cheese and flavorful pepperoni.

Preheat the Oven and Prepare the Tins:

I start by preheating my oven to 350°F (175°C). Then, I arrange eight disposable aluminum muffin tins, each approximately 3½ inches wide, on a small rimmed baking sheet.

I lightly coat the inside of each tin with nonstick cooking spray to make removing the finished pizza pot pies easier.

Shape the Biscuit Crusts:

Next, I separate the refrigerated biscuit dough into eight individual biscuits.

I flatten each biscuit into a disc approximately 4 to 4½ inches wide. Then, I carefully press each flattened biscuit into a prepared muffin tin, making sure the dough covers the bottom and sides evenly.

I gently press the dough into the corners to create enough space for the pizza filling.

Poke Holes in the Dough:

Using the tines of a fork, I poke several small holes in the bottom and sides of each biscuit crust.

I never skip this step because it helps prevent the dough from puffing up too much during baking. This also allows the crust to maintain its shape and hold the delicious pizza filling.

Prepare the Seasoned Olive Oil:

In a small mixing bowl, I combine the olive oil, Italian seasoning blend, and garlic salt.

I stir everything together until the seasonings are evenly distributed throughout the oil.

This simple mixture adds a wonderful garlic and herb flavor to the biscuit crust.

Brush the Biscuit Crusts:

Using a pastry brush, I lightly coat the bottom and sides of each biscuit crust with the seasoned olive oil.

I make sure to apply a thin, even layer rather than using too much oil. Excess oil can collect at the bottom of the crust and affect its texture during baking.

Add the Pizza Sauce:

I spoon approximately 1½ to 2 teaspoons of pizza sauce into each prepared biscuit crust.

I gently spread the sauce across the bottom, keeping the layer relatively thin.

This gives each pizza pot pie that classic tangy pizza flavor without making the crust overly moist.

Add the Mozzarella Cheese:

Next, I divide the shredded mozzarella cheese evenly among the eight biscuit crusts.

I add approximately 2 to 3 tablespoons of mozzarella to each pot pie, depending on the available space.

I love using mozzarella because it melts beautifully and creates the irresistible stretchy cheese texture that makes these mini pizza pies so delicious.

Top with Pepperoni:

I place approximately 7 to 8 mini pepperoni rounds over the mozzarella in each pot pie.

For extra flavor, I sometimes sprinkle a little additional Italian seasoning over the top.

I distribute the pepperoni evenly so every bite has a delicious balance of cheese, sauce, and savory toppings.

Bake Until Golden:

I transfer the baking sheet to the preheated oven and bake the Pizza Pot Pies for 20 to 24 minutes.

I look for golden-brown biscuit crusts and mozzarella cheese that is completely melted and bubbling.

If the crusts need a little more color, I allow them to bake for another minute or two while keeping a close eye on them.

Cool and Serve:

Once the pizza pot pies are finished baking, I remove them from the oven and let them cool in their tins for approximately 5 minutes.

I carefully run a small knife or offset spatula around the edges to loosen each pie before lifting it out of the tin.

I serve these mini Pizza Pot Pies warm, while the mozzarella is still gooey and the biscuit crust is tender and golden.

Servings and Timing

One of the reasons I love this recipe is how quickly it comes together. With minimal preparation and a short baking time, I can have a delicious homemade meal ready in about half an hour.

Prep Time: 6 minutes

Cooking Time: 24 minutes

Total Time: 30 minutes

Servings: 8 mini pies

Calories per serving: 310 kcal

Variations

One of my favorite things about this Pizza Pot Pie recipe is how easily I can customize it. By changing just a few ingredients, I can create different flavors while keeping the same simple preparation method.

Supreme Pizza Pot Pie:

When I want a more loaded pizza flavor, I add finely chopped bell peppers, onions, mushrooms, and cooked sausage along with the pepperoni.

I make sure to cook vegetables that release a lot of moisture before adding them to the biscuit crusts. This helps keep the finished pies from becoming soggy.

Vegetarian Pizza Pot Pie:

For a meat-free version, I skip the pepperoni and replace it with vegetables such as spinach, mushrooms, bell peppers, and black olives.

I like adding a little extra mozzarella and Italian seasoning to enhance the flavor.

BBQ Chicken Pizza Pot Pie:

I sometimes replace the traditional pizza sauce with barbecue sauce and use cooked, shredded chicken instead of pepperoni.

I finish each pie with mozzarella, a little red onion, and a sprinkle of fresh cilantro after baking.

This variation adds a delicious sweet and smoky flavor.

Three-Cheese Pizza Pot Pie:

When I’m craving something extra cheesy, I combine mozzarella with shredded cheddar and grated Parmesan.

The mozzarella provides the classic stretchy texture, cheddar adds richness, and Parmesan brings a delicious savory finish.

Spicy Pepperoni Pizza Pot Pie:

For a little heat, I add crushed red pepper flakes, sliced jalapeños, or a small amount of hot sauce to the filling.

I especially enjoy finishing these spicy pizza pot pies with a drizzle of hot honey for a sweet-and-spicy combination.

Breakfast Pizza Pot Pie:

I can also turn this recipe into a savory breakfast by replacing the pizza sauce and pepperoni with cooked scrambled eggs, crumbled breakfast sausage, and shredded cheddar cheese.

I bake the pies until the biscuit crusts are golden and the filling is heated through.

Storage/Reheating

These mini Pizza Pot Pies taste best when served fresh from the oven, but I also love how convenient they are for preparing ahead of time. With proper storage, I can enjoy leftovers without sacrificing too much of their delicious texture.

Refrigeration:

I allow leftover pizza pot pies to cool before transferring them to an airtight container.

I store them in the refrigerator for up to 3 to 4 days.

To help prevent the crusts from becoming too soft, I avoid stacking them while they are still warm.

Freezing:

When I want to prepare extra portions for future meals, I freeze the fully baked and cooled pizza pot pies.

I arrange them in a single layer on a baking sheet and freeze until firm. Then, I transfer them to a freezer-safe container or resealable freezer bag.

I recommend using them within 2 months for the best flavor and texture.

Reheating in the Oven:

My favorite way to reheat Pizza Pot Pies is in the oven because it helps restore the golden biscuit crust.

I preheat the oven to 350°F (175°C), place the refrigerated pot pies on a baking sheet, and heat them for approximately 10 to 15 minutes, or until thoroughly heated.

If reheating from frozen, I allow additional time and check that the centers are fully hot.

Reheating in the Air Fryer:

For a quicker option, I reheat refrigerated pizza pot pies in an air fryer at 325°F (163°C) for approximately 4 to 6 minutes.

I check them frequently to prevent the crust from becoming too dark.

Reheating in the Microwave:

When I’m short on time, I place a pizza pot pie on a microwave-safe plate and heat it in short intervals until warmed through.

Although the microwave is convenient, I find that it makes the biscuit crust softer than reheating in the oven or air fryer.

For food safety, I reheat leftovers to an internal temperature of 165°F (74°C).

FAQs

Can I make Pizza Pot Pies ahead of time?

Yes! I can prepare these mini Pizza Pot Pies ahead of time, which makes them especially convenient for parties and busy family dinners.

I prefer baking them in advance, allowing them to cool, and storing them in the refrigerator. When I’m ready to serve, I simply reheat them in the oven until the crusts are warm and the cheese is melted.

I avoid assembling the unbaked pies too far in advance because the pizza sauce can soften the biscuit dough.

Can I use homemade pizza dough instead of refrigerated biscuits?

Absolutely! I can substitute homemade or store-bought pizza dough for the refrigerated biscuit dough.

However, I keep in mind that pizza dough produces a different texture. While biscuit dough creates a soft, buttery, slightly fluffy crust, traditional pizza dough usually results in a chewier, more bread-like texture.

I also adjust the baking time as needed to make sure the dough cooks completely.

How do I prevent the bottom of my Pizza Pot Pies from becoming soggy?

I prevent soggy crusts by using a thick pizza sauce and avoiding excessive amounts of filling.

I also make sure to poke holes in the biscuit dough before adding the toppings and brush the crust lightly with seasoned olive oil.

Another important tip I follow is avoiding vegetables that contain too much moisture unless they have been cooked and drained first.

Finally, I bake the pot pies until the biscuit crusts are golden and fully cooked.

Can I make Pizza Pot Pies without disposable aluminum muffin tins?

Yes, I can use a regular muffin pan or other oven-safe individual baking molds instead.

I make sure the cavities are large enough to hold the biscuit dough and filling without overflowing.

If I use a standard muffin pan with smaller cavities, I adjust the amount of dough and filling accordingly and monitor the baking time closely.

I always grease the pan thoroughly to make removing the finished pies easier.

What can I serve with Pizza Pot Pies?

I love serving these mini Pizza Pot Pies with simple side dishes that complement their rich, cheesy flavor.

For a balanced meal, I usually pair them with a fresh garden salad, Caesar salad, steamed broccoli, or roasted vegetables.

When I’m serving them as party snacks, I like offering extra warm pizza sauce, ranch dressing, or garlic dipping sauce on the side.

I also enjoy pairing them with a light soup for a comforting lunch or dinner.

Conclusion

Pizza Pot Pie is one of those easy, comforting recipes that I never get tired of making. With golden biscuit crusts, tangy pizza sauce, gooey mozzarella, and savory pepperoni, these mini pizza pies deliver everything I love about classic pizza in a fun, individual-sized package.

I especially appreciate how simple this recipe is to prepare. Using refrigerated biscuit dough saves time, while the customizable fillings make it easy to create different versions depending on what I have available in my kitchen.

Whether I’m preparing a quick weeknight dinner, planning a family movie night, or serving appetizers for a gathering, these mini Pizza Pot Pies are always a delicious choice.

With just 30 minutes from start to finish, I can enjoy warm, cheesy, homemade pizza pot pies without spending hours in the kitchen. This is definitely a recipe I love keeping in my collection of quick and satisfying comfort foods.

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