Print

Pizza Pot Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Individual pizza-inspired pot pies with a cheesy tomato sauce base, loaded with toppings, and baked in a flaky crust—comforting and fun.

Ingredients

Scale
  • 1 sheet refrigerated pie crust (or 2 sheets for double crust)
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup mini pepperoni or chopped pepperoni
  • ½ cup diced bell pepper (any color)
  • ½ cup sliced mushrooms (optional)
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 375 °F (190 °C). Grease six 4‑ to 6‑oz ramekins or a muffin tin.
  2. Roll out crust and cut six circles slightly larger than ramekin tops.
  3. Press crust into ramekins or muffin cups, leaving overhang.
  4. Mix pizza sauce with Italian seasoning in a bowl, then spoon about 2 Tbsp into each crust.
  5. Layer mozzarella, pepperoni, bell pepper, mushrooms (if using), and a sprinkle of Parmesan in each.
  6. Fold excess crust over filling to create a rustic top—leave center open or cover and flute edges.
  7. Brush edges (and top if covered) with beaten egg for a golden finish.
  8. Bake 20–25 minutes until crust is puffed and golden, and cheese is bubbly.
  9. Let cool 5 minutes before serving—cut crust edges if needed to release pot pies from ramekins.

Notes

  • Customize with cooked sausage, olives, spinach, or any pizza toppings you love.
  • Use pre-baked mini pizza dough or biscuit dough for quicker prep.
  • Make ahead: assemble in ramekins, cover, and refrigerate up to 24 hrs; brush and bake when ready.
  • Freeze baked pot pies; reheat covered at 350 °F for 10–15 minutes until warmed through.
  • For extra crispiness, bake on a preheated baking sheet.

Nutrition

Find it online: https://ukfinda.com/pizza-pot-pies/