Pizza pot pies
Pizza pot pies are a fun twist on two of my favorite things: pizza and pot pies! They’re little hand-held pies filled with gooey cheese, tangy tomato sauce, and all…
Tip: save now, cook later.Pizza pot pies are a fun twist on two of my favorite things: pizza and pot pies! They’re little hand-held pies filled with gooey cheese, tangy tomato sauce, and all the classic pizza toppings like pepperoni or veggies, all wrapped in a tender, flaky crust. The best part is how all those familiar pizza flavors get cozy inside a warm, buttery pastry shell.
I love making these because they’re super easy to customize. I usually let everyone pick their favorite toppings, then bake them up until the crust is golden and crisp. It feels like making personal-sized pizzas, but with that extra comforting pie feel. I always make a batch for game nights or even just easy dinners because they’re fun to eat and share.
One tip I’ve learned is to not overfill the pies—so the crust seals nicely and everything bakes evenly. I like serving these with a side of ranch or a simple green salad to balance all the cheesy goodness. Pizza pot pies remind me of cozy nights at home when I just want something warm and tasty without the fuss of a big pizza.
Key Ingredients & Substitutions
Pizza Dough: Store-bought dough is super convenient, but if you have time, homemade pizza dough gives a chewier crust. For a gluten-free option, use gluten-free pizza dough or puff pastry for a flakier bite.
Pizza Sauce: Classic marinara works best for that tangy tomato flavor. If you want a twist, try a creamy garlic sauce or pesto instead. Canned or jarred sauce saves time, but fresh crushed tomatoes lightly seasoned also work well.
Mozzarella Cheese: Shredded mozzarella melts perfectly for gooey texture. If you want more flavor, mix in provolone or cheddar. For dairy-free, try a vegan cheese blend that melts nicely.
Toppings: Pepperoni is classic and adds a bit of spice. Feel free to swap with cooked sausage, mushrooms, bell peppers, or olives. Just avoid watery veggies to keep crust crisp.
How Do You Get a Perfectly Sealed and Crispy Pizza Pot Pie Crust?
Sealing the crust well is key to hold all the cheesy filling without leaks. Here’s how:
- Roll dough big enough to cover sides and have some overlap on top.
- Press dough firmly into the skillet to avoid gaps.
- Fold over the excess dough and pinch edges tightly to seal. Using a little water on the dough edges works like glue.
- Cut a small slit on top to let steam escape and avoid sogginess.
- Brush with olive oil or egg wash for a golden, crispy finish.
These small steps help the crust bake evenly and stay crisp without soggy spots. Plus, the sealed crust locks in all the melty cheese and hot sauce deliciousness!
Equipment You’ll Need
- Small cast iron skillets or oven-safe ramekins – perfect for baking individual pot pies and creating a crispy crust.
- Rolling pin – helps you roll out dough evenly to fit your pans.
- Sharp knife – for cutting dough rounds and making steam slits on top.
- Baking sheet – catches any drips and makes handling the skillets easy.
- Pastry brush – lets you brush oil or egg wash on the crust for a golden finish.
Flavor Variations & Add-Ins
- Swap pepperoni for cooked Italian sausage for a spicier, heartier filling.
- Add sautéed mushrooms and spinach to sneak in some veggies while keeping it tasty.
- Include sliced black olives or roasted red peppers for a Mediterranean twist.
- Use a blend of mozzarella and cheddar cheeses for extra flavor and gooeyness.
How to Make Pizza Pot Pies?
Ingredients You’ll Need:
- 1 package (about 2 cups) pizza dough (store-bought or homemade)
- 1 cup pizza sauce (marinara or your favorite tomato sauce)
- 1 ½ cups shredded mozzarella cheese
- ½ cup sliced pepperoni (or your preferred pizza toppings such as cooked sausage, mushrooms, or bell peppers)
- 2 tablespoons olive oil (for greasing pans)
- Optional: dried oregano and crushed red pepper flakes for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to bake, plus 5 minutes to cool. So, overall, plan for around 40 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Pans:
Preheat your oven to 400°F (205°C). Lightly grease six small cast iron skillets or oven-safe ramekins with olive oil to prevent sticking.
2. Make the Crust Shells:
Roll out your pizza dough on a floured surface. Cut it into six equal rounds big enough to line the bottom and sides of your skillets, leaving some dough overhanging for sealing. Press each dough round into a skillet, pushing it up the sides to form a crust shell.
3. Add the Filling:
Put about 2 tablespoons of pizza sauce inside each dough-lined skillet. Sprinkle 2-3 tablespoons of shredded mozzarella cheese over the sauce. Add a few slices of pepperoni or your favorite toppings. Top with more cheese.
4. Seal and Prepare for Baking:
Fold the overhanging dough over the filling to cover it. Press the edges firmly to crimp and seal the pies. Brush the top crust lightly with olive oil to help it brown. If you like, sprinkle dried oregano or crushed red pepper flakes on top. Cut a small slit on the top crust of each pot pie to let steam escape during baking.
5. Bake and Serve:
Place the skillets on a baking sheet and bake in the oven for 18-22 minutes, or until the crust is golden brown and crispy, and the cheese inside is melted and bubbly. Let the pies cool for about 5 minutes before carefully removing them from the skillets. Serve warm with extra pizza sauce or a simple side salad.
Can I Use Frozen Pizza Dough for This Recipe?
Yes! Just make sure to thaw the dough completely in the fridge overnight before rolling it out. This helps it roll smoothly and bake evenly.
Can I Make Pizza Pot Pies Ahead of Time?
Absolutely! Assemble the pot pies and refrigerate them, covered, for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftover Pizza Pot Pies?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the crust crisp.
Can I Customize the Fillings?
Definitely! Feel free to swap out pepperoni for cooked sausage, veggies, or even go vegetarian. Just avoid watery toppings like raw tomatoes to keep the crust from getting soggy.