Pizza Pot Pie

5 from 2 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner

Cuisine: American

Servings: servings

Calories: 417kcal

Author: Jennifer Fishkind

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.

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.

Nutrition