Key Takeaways:
- These Pizza Pot Pies combine the best of pizza and pot pie in one delicious dish
- Ready in just 30 minutes with simple store-bought shortcuts
- Easily customizable with your favorite pizza toppings
- Makes exactly 4 individual servings – perfect for family dinner night
Skip the Delivery and Make These Pizza Pot Pies Tonight!
Ever found yourself torn between ordering pizza or making a hearty pot pie? Now you don’t have to choose. These Pizza Pot Pies offer the best of both worlds – the comfort of a pot pie with all the flavors of your favorite pizza.
Pizza Pot Pies are individual servings of savory pizza filling topped with a golden, buttery crust. Each person gets their own personal pizza pot pie, making dinner both fun and satisfying.
Ready in just 30 minutes, these Pizza Pot Pies will become your new weeknight go-to when the pizza craving strikes. The individual portions make them perfect for families where everyone has different topping preferences.
Let’s get cooking!
Nutrition Information for Pizza Pot Pies
| Nutrient | Amount per Serving |
|---|---|
| Calories | 485 |
| Protein | 22g |
| Carbohydrates | 42g |
| Fat | 26g |
| Fiber | 3g |
| Sodium | 890mg |
Serving size: 1 Pizza Pot Pie
What You’ll Need for Pizza Pot Pies
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Refrigerated pizza dough | 1 pound (450g) | 1 standard tube |
| Pizza sauce | 1 cup (240ml) | Store-bought or homemade |
| Shredded mozzarella cheese | 2 cups (226g) | Pre-shredded works fine |
| Italian sausage | ½ pound (225g) | Removed from casings |
| Pepperoni slices | 16 slices | About 2 oz (56g) |
| Bell pepper | 1 medium | Diced small |
| Mushrooms | 4 oz (113g) | Sliced thin |
| Yellow onion | ½ medium | Diced small |
| Olive oil | 2 tablespoons | For sautéing |
| Italian seasoning | 1 tablespoon | Dried herb blend |
| Garlic powder | 1 teaspoon | Not garlic salt |
| Red pepper flakes | ½ teaspoon | Optional for heat |
| Egg | 1 large | For egg wash |
| Grated parmesan cheese | ¼ cup (25g) | For topping |
Kitchen Tools Needed for Pizza Pot Pies
| Tool | Purpose |
|---|---|
| 4 oven-safe ramekins (8 oz) | For baking individual pies |
| Large skillet | For cooking filling |
| Cutting board | For prep work |
| Sharp knife | For chopping ingredients |
| Measuring cups and spoons | For accurate measurements |
| Pastry brush | For applying egg wash |
| Baking sheet | To catch any overflow during baking |
| Mixing bowl | For combining ingredients |
| Wooden spoon | For stirring filling |
| Timer | To keep track of cooking times |
Possible Substitutions for Pizza Pot Pies
- Pizza dough: Use crescent roll dough or puff pastry instead
- Italian sausage: Substitute ground beef, turkey, or plant-based ground meat
- Dairy-free option: Use dairy-free cheese alternatives
- Vegetables: Swap for any of your favorite pizza toppings
Step-by-Step Instructions for Making Pizza Pot Pies
Preparation Phase (5-7 minutes)
- Preheat your oven to 400°F (200°C).
- Allow about 10-15 minutes for most ovens to reach this temperature
- Place oven rack in the middle position for even cooking
- Prepare your ramekins:
- Take out 4 oven-safe ramekins (8 oz size)
- Coat each ramekin thoroughly with cooking spray or olive oil
- Make sure to get the sides as well as the bottom
- Place ramekins on a baking sheet for easier handling later
- Prepare the pizza dough:
- Remove pizza dough from refrigerator
- Open the package and unroll onto a lightly floured surface
- Allow it to sit at room temperature for 5 minutes to become more pliable
- If the dough is sticking to your hands, dust your fingers with a little flour
- Prep all vegetables before you start cooking:
- Wash all vegetables thoroughly under cold water
- For bell pepper: Remove stem and seeds, then dice into ¼-inch pieces (about the size of a pencil eraser)
- For mushrooms: Wipe clean with a damp paper towel, then slice into ⅛-inch thick pieces
- For onion: Cut in half, peel, then dice into small pieces about ¼-inch in size
- Place all prepped vegetables in separate piles on your cutting board or in small bowls
- Measure and prepare remaining ingredients:
- Measure out pizza sauce into a measuring cup
- Measure cheeses into separate bowls
- If using packaged Italian sausage, remove from casings by slicing down the side of each link and squeezing the meat out
- Count out pepperoni slices
Making the Pizza Pot Pie Filling (15-17 minutes)
- Heat your skillet:
- Place a large skillet on the stove over medium heat
- Add 2 tablespoons of olive oil
- Allow oil to heat for 30-60 seconds until it moves easily around the pan but isn’t smoking
- Cook the sausage:
- Add the Italian sausage to the hot skillet
- Use a wooden spoon to break the meat into small, bite-sized pieces (about the size of a blueberry)
- Cook for about 5 minutes, stirring frequently, until no pink color remains
- The sausage should be fully cooked and lightly browned
- If there’s excessive fat in the pan, you can drain some off using a spoon
- Add vegetables in stages:
- First, add the diced onions to the cooked sausage
- Stir to combine and cook for 2 minutes until onions start to become translucent
- The onions should soften but not brown too much
- Next, add bell peppers and mushrooms to the pan
- Stir everything together to combine evenly
- Cook for 3-4 more minutes, stirring occasionally
- Vegetables should soften but still retain some firmness
- Season the mixture:
- Sprinkle the garlic powder evenly over the mixture
- Add the Italian seasoning, sprinkling it across the surface
- If using red pepper flakes, add them now
- Stir everything thoroughly to distribute the seasonings evenly
- Cook for an additional 30 seconds to allow flavors to blend
- Your filling should be fragrant and well-combined
- Remove from heat and cool slightly:
- Turn off the heat under the skillet
- Move the skillet to a cool burner if available
- Let the mixture cool for about 2-3 minutes, stirring occasionally
- This cooling step prevents the cheese from melting too quickly during assembly
Assembling Your Pizza Pot Pies (7-8 minutes)
- Prepare the egg wash:
- Crack the egg into a small bowl
- Add 1 tablespoon of water
- Whisk together with a fork until well combined and slightly frothy
- Set aside with your pastry brush
- Layer ingredients in each ramekin:
- Start with exactly 2 tablespoons of pizza sauce in the bottom of each ramekin
- Use the back of a measuring spoon to spread the sauce evenly
- Divide the meat and vegetable mixture equally among the 4 ramekins (about ½ cup per ramekin)
- Press down gently with the back of a spoon to compact slightly
- Place 4 pepperoni slices on top of the filling in each ramekin
- You can overlap them slightly or arrange in a single layer
- Top each with ½ cup of shredded mozzarella cheese, creating an even layer
- Prepare and add the crust:
- On a lightly floured surface, divide the pizza dough into 4 equal portions
- Use a knife or pizza cutter to do this
- Take one portion and gently stretch it with your hands to create a circle about ½-inch larger than the top of your ramekin
- The dough should be about ¼-inch thick – not too thin or it will tear, not too thick or it won’t cook through
- Carefully place the dough circle on top of one filled ramekin
- Press the edges down gently against the rim of the ramekin to seal
- The dough should slightly overlap the edges
- Repeat with remaining dough portions and ramekins
- Finish the crust:
- Using your pastry brush, apply egg wash to the top of each dough-covered pot pie
- Be thorough but gentle – coat the entire surface for golden browning
- Sprinkle each with 1 tablespoon of grated parmesan cheese
- Add a light sprinkle of Italian seasoning on top if desired
- Using a sharp knife, cut a small X or slit (about 1-inch long) in the center of each crust
- This vent allows steam to escape during baking
Baking Your Pizza Pot Pies (10-12 minutes)
- Prepare for baking:
- Make sure all ramekins are placed on the baking sheet with space between them
- The baking sheet will catch any cheese or sauce that might bubble over
- Ensure your oven is fully preheated to 400°F
- Bake the pot pies:
- Carefully place the baking sheet with ramekins in the middle rack of the oven
- Set your timer for 10 minutes
- After 8 minutes, check on the pot pies without opening the oven door if possible
- The crusts should be rising and beginning to turn golden
- Check for doneness:
- The Pizza Pot Pies are done when the crusts are golden brown
- The filling should be bubbling slightly around the edges or through the vent
- If needed, bake for an additional 1-2 minutes
- The total baking time should be between 10-12 minutes
Finishing and Serving Your Pizza Pot Pies (5 minutes)
- Remove from oven safely:
- Use oven mitts to carefully remove the baking sheet from the oven
- Place on a heat-resistant surface
- Remember that the ramekins will be EXTREMELY hot
- Allow to cool slightly:
- Let the Pizza Pot Pies stand for at least 5 minutes before serving
- This cooling period allows the filling to set slightly
- It also prevents burning your mouth on the hot filling
- During this time, the ramekins will remain very hot, so warn everyone
- Serve your Pizza Pot Pies:
- Place each ramekin on a plate or heat-resistant place mat
- Provide a warning about the hot ramekin
- For younger children, you may want to transfer the pot pie to a regular plate
- Serve with extra pizza sauce on the side for dipping if desired
- Add a small side salad to complete the meal
- Optional garnishes:
- Sprinkle with fresh chopped basil or parsley
- Add a final light dusting of grated parmesan
- Drizzle with olive oil or hot honey for extra flavor
Troubleshooting Pizza Pot Pies
- Soggy bottom crust? Reduce the amount of sauce in the bottom of the ramekin. Also, make sure your filling isn’t too wet – cook vegetables longer to release more moisture.
- Dough not cooking through? Make sure your dough isn’t too thick on top. Also check that your oven is properly preheated and calibrated.
- Filling too runny? Cook vegetables longer to release more moisture before assembling. You can also add 1 teaspoon of cornstarch to the filling if it’s particularly wet.
- Crust browning too quickly? Cover with foil for the last few minutes of baking. You might also need to lower your oven temperature slightly to 375°F.
- Cheese not melting properly? Make sure you’re using a good melting cheese like mozzarella. Pre-shredded cheese sometimes contains anti-caking agents that affect melting – try freshly shredded cheese.
Variations & Substitutions for Pizza Pot Pies
Kid-Friendly Pizza Pot Pies
Replace the vegetables with kid favorites like corn or just go with cheese and pepperoni. You can also use mini ramekins for smaller portions.
Vegetarian Pizza Pot Pies
Skip the meat and double up on vegetables. Add 1 cup of diced zucchini and ¼ cup of black olives for extra flavor. Plant-based ground meat substitutes work well too.
Spicy Lover’s Pizza Pot Pies
Add ¼ cup of diced jalapeños to the filling and use spicy Italian sausage instead of regular. Find more spicy pizza ideas in our pizza burgers recipe collection.
Breakfast Pizza Pot Pies
Use scrambled eggs, breakfast sausage, and cheddar cheese for a morning twist. Add hash browns for extra heartiness.
Storage & Reheating Pizza Pot Pies
- Refrigeration:
- Allow leftover Pizza Pot Pies to cool completely
- Cover each ramekin with plastic wrap or aluminum foil
- Store in the refrigerator for up to 3 days
- Freezing:
- These Pizza Pot Pies freeze beautifully for up to 1 month
- Cool completely, then wrap tightly in plastic wrap
- Add a layer of aluminum foil over the plastic wrap
- Label with the date and contents
- Reheating from refrigerated:
- Microwave method: Remove any plastic wrap (keep in the ramekin) and microwave for 1-2 minutes until heated through
- Oven method: Remove covering, place on a baking sheet and reheat in a 350°F oven for 10-12 minutes
- Reheating from frozen:
- Remove plastic wrap but keep in ramekin
- Cover loosely with foil
- Bake at 350°F for 20-25 minutes
- Remove foil for the last 5 minutes to crisp the top
Safety Notes & Tips for Pizza Pot Pies
- Hot ramekins warning: The ceramic ramekins will remain extremely hot for 15-20 minutes after removal from the oven. Use proper oven mitts when handling and place on heat-resistant surfaces. Consider providing pot holders at the table.
- Internal temperature: For food safety, ensure the filling reaches 165°F, especially when using meat. If you have a food thermometer, you can check by inserting it through the steam vent.
- Make ahead option: Prepare the filling up to 2 days ahead and keep refrigerated. Assemble and bake just before serving for the freshest results.
- Serving to children: Transfer a child’s portion to a regular plate after cooling slightly to prevent accidental burns from hot ramekins.
Pro Tips for Perfect Pizza Pot Pies
- Don’t skip the egg wash – it’s what gives your crust that beautiful golden color. If you’re out of eggs, a little milk or olive oil can work as alternatives.
- Room temperature dough is much easier to work with than cold dough. If you’re in a hurry, place the sealed dough package in warm (not hot) water for a few minutes.
- Pre-cooking the vegetables removes excess moisture that could make your Pizza Pot Pies soggy. Don’t rush this step!
- Personalize each Pizza Pot Pie with different toppings to please everyone at the table. Just label them with a small toothpick flag if they look similar.
- Get creative with your crust design by cutting small shapes from extra dough to decorate the top before baking.
If you love these Pizza Pot Pies, check out our collection of creative pizza recipes for more inspiration, or try our popular Mexican Pizza for a different flavor twist!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 individual Pizza Pot Pies
