Make dinner fun with this easy Pizza Pot Pie recipe, a muffin-tin twist on deep dish pizza! Each mini pizza pot pie features fluffy biscuit dough filled with gooey cheese, tangy sauce, and your favorite toppings for the ultimate bite-sized comfort food.

Three mini pizza pot pies in foil cups on a white plate, topped with melted mozzarella cheese and mini pepperoni slices.

Easy Chicago-Style Pizza Pot Pie in a Muffin Tin

This Pizza Pot Pie recipe draws inspiration from Chicago-style deep dish and classic upside-down pot pies. Instead of baking in bowls or flipping, this no-fuss version builds everything right in a muffin tin. Biscuit dough forms a fluffy, golden crust that holds all the fillings, creating a fun, handheld twist on deep dish pizza.

Ingredients for Pizza Pot Pie

(full amounts in the recipe card below)

Pillsbury Grands Original Southern Style Biscuits: Use any refrigerated biscuit dough, such as buttermilk biscuits or store-bought pizza dough, or even homemade biscuit dough from scratch for a fresher option.
Olive oil: You can use another neutral cooking oil, such as vegetable oil, canola oil, or melted butter, for a slightly richer flavor.
Italian seasoning blend: Make your own mix of dried or fresh basil, oregano, thyme, and rosemary, or simply use one of these individual herbs for a more personalized flavor.
Garlic salt: A combination of garlic powder and salt, or fresh minced cloves garlic sautéed in olive oil, can work as a great alternative.
Pizza sauce: Any store-bought sauce will do the trick. Try marinara sauce, spaghetti sauce, tomato sauce, or even pesto for a fun twist.
Mozzarella cheese: Any melty cheese like provolone, cheddar, or a blend of Italian cheeses (like Parmesan, provolone, or fontina) can be used to customize the flavor.
Mini pepperoni rounds or pepperoni slices cut into small pieces: Any cooked meat like diced sausage, ham, or bacon will work.

Best Toppings for Pizza Pot Pie

Make It Meaty: For a classic meat lover’s pizza pot pie, pile on pepperoni, Italian sausage, and ham.
Vegetarian Version: If you’re craving something lighter, try a veggie pizza pot pie with fresh mushrooms, green bell peppers, onions, and black olives. Avoid watery toppings like raw tomatoes or spinach as they can make the crust soggy.

Mini pizza pot pie cut in half, showing gooey melted cheese, pizza sauce, and mini pepperonis inside a fluffy biscuit crust.

How to Make Pizza Pot Pies

Flatten And Fill: Flatten each biscuit into a 4-inch disc. Spray the insides of each muffin tin with nonstick spray, then press the pizza dough into each cavity to mold it along the bottom and up the sides.
Poke Holes: Use a fork to poke holes into the bottom and the sides of each biscuit.
Brush The Biscuits: Stir together the olive oil, Italian seasoning and garlic salt. Brush the seasoned oil onto the bottom and sides of the biscuits.
Assemble: Pour pizza sauce into each of the biscuits, add the shredded cheese, and top with pepperoni.
Bake: Bake in a 350 degree Fahrenheit preheated oven for 20-24 minutes or until the biscuit crust is golden brown and the cheese is melted and bubbly.
Serve: Cool the mini pizzas in the muffin tins for 5 minutes. Serve and enjoy!

biscuit dough pressed into muffin tins, brushed with seasoning, filled with sauce, cheese, and pepperoni, then baked until golden and bubbly.

Recipe Tips

Choose your bakeware: Disposable aluminum muffin tins are perfect for easy cleanup and meal prep—just place them on a rimmed baking sheet for support. For a reusable option with a more polished presentation, go with ramekins.
Choose the right dough: Store-bought biscuit dough is quick and gives a soft, fluffy texture, while homemade or pizza dough provides a firmer, chewier bite.
Poke holes in the dough: Use a fork to vent the crust—this helps prevent soggy bottoms and keeps the biscuits from puffing up too much.
Don’t overload or overflow: Stick to small amounts of sauce and toppings. Too much moisture can soften the crust and cause overflow as the biscuits expand during baking.

Overhead view of freshly baked mini pizza pot pies topped with melted cheese and mini pepperonis, sitting in foil cups on a textured baking sheet.

Storage and Reheating Instructions

Prep Ahead: These mini pizza pot pies are great for prepping ahead or saving as leftovers! You can leave them right in the disposable muffin tins until you’re ready to serve.
In The Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days for the best texture and flavor.
In The Freezer: Wrap cooled pot pies tightly in foil or plastic wrap, then store in a freezer-safe bag. Reheat from frozen in the oven at 350°F for 10–15 minutes.
Reheat: To reheat, the oven or toaster oven is your best bet. Bake at 350°F for 3–4 minutes, or until the cheese is melty and the centers are heated through. You can heat them in the microwave but be sure to remove them from the aluminum tins first.

Close-up of mini pizza pot pies in foil cups, topped with gooey melted mozzarella cheese and mini pepperoni slices, resting on a textured baking sheet.

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5 from 1 vote

Pizza Pot Pie

Author — Jennifer Fishkind

Serves —

Pizza Pot Pie is a fun muffin tin recipe made with biscuit dough, sauce, cheese, and toppings baked into golden, handheld pizzas.

Print Rate Pin Save

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

▢ 16.3 ounce Pillsbury Grands Original Southern Style Biscuits (8 count)
▢ 2 tablespoons olive oil
▢ ½ teaspoon italian seasoning blend plus additional to sprinkle on top before baking – optional
▢ ½ teaspoon garlic salt
▢ ⅓ cup jar pizza sauce 1 ½ – 2 teaspoons per pot pie
▢ 1½ cups shredded mozzarella cheese 2-3 tablespoons per pot pie
▢ ⅓ cup mini pepperoni rounds 7-8 per pot pie

Instructions

Preheat the oven to 350°F. Place 8 – 3 ½ inch wide (½ cup by volume) disposable aluminum muffin tins onto a small rimmed baking sheet. Lightly spray each cup with nonstick cooking spray.
Using your hands, or on a clean work surface, flatten one of the biscuits into a 4-4 ½ inch wide disc. Place the flattened biscuit into one of the prepared muffin tins, being sure to push the dough against the bottom and sides of the muffin tin. Repeat with the remaining biscuits until all the muffin tins have been filled.
16.3 ounce Pillsbury Grands Original Southern Style Biscuits
Using the tines of a fork, poke holes into the bottom, and on the sides, of each of the biscuits pressed inside the muffin tins. This will help keep the biscuits from expanding too much when baked.
In a small bowl stir together the olive oil, italian seasoning blend and garlic salt.
2 tablespoons olive oil, ½ teaspoon italian seasoning blend, ½ teaspoon garlic salt
Using a pastry brush, very lightly brush the seasoned oil onto the bottom and sides of the biscuits in the muffin tins. Be sure to not use too much oil as you do not want excess oil to pool on the top of the mini pizza pot pies when baked.
Spoon 1 ½-2 teaspoons of pizza sauce into each of the biscuits.
⅓ cup jar pizza sauce
Fill each of the biscuits evenly (approximately 2-3 tablespoons each) with the shredded mozzarella cheese.
1½ cups shredded mozzarella cheese
Top each of the cheese filled biscuits with 7-8 mini pepperoni rounds. If desired, you can sprinkle a pinch of additional italian seasoning on top for garnish before baking.
⅓ cup mini pepperoni rounds
Bake the mini pizza pot pies for 20-24 minutes or until the biscuit crust is golden brown and the cheese is melted and bubbly.
Remove the sheet pan of mini pizza pot pies from the oven and allow them to cool in the disposable aluminum muffin tins for 5 minutes before removing them from the muffin tins, using a small knife or offset spatula, and serving.

Jenn’s Notes

Storage :

Prep Ahead: These mini pizza pot pies are great for prepping ahead or saving as leftovers! You can leave them right in the disposable muffin tins until you’re ready to serve.
In The Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days for the best texture and flavor.
In The Freezer: Wrap cooled pot pies tightly in foil or plastic wrap, then store in a freezer-safe bag. Reheat from frozen in the oven at 350°F for 10–15 minutes.
Reheat: To reheat, the oven or toaster oven is your best bet. Bake at 350°F for 3–4 minutes, or until the cheese is melty and the centers are heated through. You can heat them in the microwave but be sure to remove them from the aluminum tins first.

Tips :

Use disposable muffin tins for easy cleanup or ramekins for a reusable option.
Store-bought biscuit dough bakes up soft and fluffy, while pizza dough makes a firmer crust.
Poke holes in the dough with a fork to prevent soggy or puffy crusts.
Keep sauce and toppings light to avoid overflow as the biscuits expand.
Dice regular pepperoni if mini rounds aren’t available.
Finely chop any extra toppings and use sparingly to keep the crust from getting soggy.