Introduction

Pizza pot pies are a fun and delicious twist on classic pizza, combining savory fillings with a flaky biscuit crust. These individual-sized pies are perfect for a snack or a casual meal that everyone will love.

Eight individual mini pizza cups are arranged close together on a wooden board with a green basil leaf garnish on the right side. Each pizza cup has a silver foil base and shows three visible layers: a golden-brown crust at the bottom, a thick layer of orange tomato sauce mixed with melted light yellow cheese in the middle, and an irregular top layer of melted white cheese dotted with small, evenly distributed pieces of reddish-brown pepperoni. Sprinkles of dried herbs are scattered over the top, adding green and brown flecks. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter, softened (not melted)
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning, plus extra for topping (optional)
Pinch of black pepper
Cooking spray or oil to grease the tins
8 refrigerated biscuits (16-ounce package)
¼ cup pasta sauce or pizza sauce, use a meatless variety
3 ounces pepperoni, chopped
7-8 ounces shredded mozzarella

Instructions

Step 1: Preheat the oven to 350°F and prepare your muffin tins by lightly spraying or oiling them. Use a paper towel to remove any excess oil so it doesn’t pool at the bottom.
Step 2: In a small bowl, combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir well to blend.
Step 3: Separate the biscuits and gently press each one into the muffin tin, molding it to cover the bottom and sides securely. Use a fork to prick the dough a few times on the bottom and sides.
Step 4: Brush the inside of each biscuit crust with the butter mixture, then lightly brush with about ½ heaping teaspoon of pasta or pizza sauce.
Step 5: Fill each biscuit cup with 1 heaping tablespoon of shredded mozzarella, followed by ½ heaping tablespoon of chopped pepperoni. Repeat with another layer of mozzarella and pepperoni, then sprinkle a pinch of Italian seasoning on top if desired.
Step 6: If using individual foil cups, place them on a sheet pan for stability. Bake for 20-23 minutes, or until the biscuit edges are golden brown and the cheese has melted.
Step 7: Carefully lift the pizza pot pies from the muffin tin and arrange on a plate or serve in their individual tins.

Tips & Variations

Substitute pepperoni with cooked sausage, mushrooms, or other favorite pizza toppings for different flavors.
Use fresh herbs like basil or oregano as a garnish for added aroma and taste.
For a spicier bite, add red pepper flakes to the butter mixture before brushing the crusts.
If preferred, use homemade biscuit dough instead of refrigerated for a fresher crust.

Storage

Store leftover pizza pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until warmed through and the crust is crisp again. Avoid microwaving as it may make the crust soggy.

How to Serve

The image shows a close-up of four mini pizza muffins placed on a wooden surface, with one muffin in the foreground. Each muffin has a golden-brown crust forming the bottom and sides layer, topped with a layer of melted, creamy white cheese. Scattered on top are small pieces of reddish-brown pepperoni or bacon bits, with a light sprinkle of dried herbs adding texture and color contrast. The muffins are baked in shiny silver foil cups that reflect light softly. The overall look is warm and appetizing, highlighting the crispy edges and gooey cheese inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, feel free to experiment with cheeses like cheddar, provolone, or a blend for varied flavors and textures.

Can these be made ahead of time?

You can assemble the pizza pot pies ahead and refrigerate them unbaked for up to 24 hours. Bake fresh when ready to enjoy the best texture and flavor.

Pizza Pot Pies Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

Delicious Pizza Pot Pies made using refrigerated biscuit dough filled with mozzarella cheese, pepperoni, and pizza sauce, baked to golden perfection in muffin tins. These individual savory pies are easy to prepare, perfect for snacks, parties, or a quick meal.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 8 individual pot pies 1x
Category: Snack
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Dough and Seasoning

1 tablespoon Butter, softened (not melted)
½ tablespoon Olive Oil
¼ teaspoon Salt
¼ teaspoon Garlic Powder
¼ teaspoon Italian Seasoning plus extra as topping (optional)
Pinch of Black Pepper
Cooking Spray or oil to grease the tins
8 Refrigerated Biscuits (16 ounce package)

Filling

¼ cup Pasta Sauce or Pizza Sauce (meatless variety)
3 ounces Pepperoni, chopped
7–8 ounces Shredded Mozzarella Cheese

Instructions

Prepare the seasoning mixture: In a small bowl, combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper. Stir well to make a smooth mixture for brushing.
Preheat and prepare muffin tins: Preheat your oven to 350°F (175°C). Lightly grease eight muffin cups with cooking spray or oil. Dab away any excess oil with a paper towel to prevent pooling.
Form biscuit crusts: Separate the biscuits and place one biscuit into each muffin cup. Press gently to mold the biscuit on the bottom and sides, stretching and pressing as needed until securely lining the tin.
Prick biscuit bases: Use a fork to poke a few holes in the bottom and sides of each biscuit crust to prevent bubbling during baking.
Brush with seasoning and sauce: Brush the inside of each biscuit crust generously with the prepared butter mixture, then lightly brush with about ½ heaping teaspoon of pizza sauce.
Fill the pies: Add 1 heaping tablespoon of shredded mozzarella cheese to each crust, followed by ½ heaping tablespoon of chopped pepperoni. Repeat with another layer of 1 tablespoon mozzarella and ½ tablespoon pepperoni.
Add topping: Sprinkle each filled crust with a pinch of Italian seasoning, if desired, for extra flavor.
Prepare for baking: If using individual foil muffin cups, place them on a baking sheet to provide support and ease of handling.
Bake: Bake in the preheated oven for 20-23 minutes or until the biscuit edges turn golden brown and the cheese is fully melted.
Serve: Carefully lift the pizza pot pies out of the muffin tin. Serve warm on a plate or platter, or directly in the tins if preferred.

Notes

Using refrigerated biscuits makes this recipe quick and easy.
Make sure not to over-oil the muffin tins to prevent soggy bottoms.
Pricking the biscuit crust helps prevent bubbles and uneven baking.
These pot pies are best served warm but can be stored in an airtight container and reheated.
For a vegetarian version, ensure the pepperoni is meatless or substitute with vegetables like mushrooms or bell peppers.
You can add extra toppings like olives, onions, or different cheeses based on preference.

Keywords: pizza pot pies, biscuit crust pizza, mini pizza cups, easy pizza recipe, savory snack, party food