Irresistible Pizza Pot Pies

Pizza night at our house used to mean ordering takeout and waiting forever for delivery. Don’t get me wrong – I love a good pizza, but it gets expensive feeding a family of four. Plus, my kids always want different toppings, which means ordering multiple pizzas and dealing with leftovers.

That’s when I discovered pizza pot pies. They’re like individual pizzas baked in ramekins, and everyone gets exactly what they want. I can prep them ahead of time and just pop them in the oven when we’re ready to eat. The best part? I use store-bought pizza dough, so there’s no rolling or stretching involved.

Want extra cheese? Done. Pepperoni only? No problem. My daughter loads hers with veggies while my son keeps it simple with just sauce and cheese. Everyone’s happy, and I’m not breaking the bank on takeout.

What Kind of Refrigerated Biscuits Should I Use?

Any standard tube of refrigerated biscuits from the grocery store will work great for these pizza pot pies. I usually grab whatever brand is on sale, whether it’s Pillsbury, Great Value, or store brand – they all bake up nicely for this recipe. You’ll want the regular-sized biscuits rather than the jumbo ones, since they need to fit properly in your muffin tin. If you can only find the flaky layers variety, that’s perfectly fine too and might even add a nice texture to your pot pies. Just make sure you have 8 biscuits total, which is what typically comes in a standard 16-ounce package.

Options for Substitutions

This recipe is super forgiving and works great with whatever you have on hand:

• Refrigerated biscuits: If you don’t have biscuit dough, you can use pizza dough cut into squares, or even puff pastry for a flakier crust. Just adjust the baking time as needed.
• Pepperoni: Feel free to swap pepperoni for cooked sausage, ham, bacon bits, or go vegetarian with mushrooms, bell peppers, or olives. Just make sure any raw meat is cooked first.
• Mozzarella cheese: While mozzarella is classic, you can use cheddar, Italian blend, or even cream cheese mixed with a bit of parmesan for a different flavor profile.
• Pasta sauce: Any tomato-based sauce works here – marinara, pizza sauce, or even a simple mix of tomato paste with a little water and Italian seasoning.
• Italian seasoning: No Italian seasoning? Mix together dried basil, oregano, and a pinch of thyme. Or just use whatever dried herbs you have in your pantry.
• Butter: You can replace the butter with additional olive oil if that’s what you have available, though the butter does add a nice rich flavor to the crust.

Watch Out for These Mistakes While Baking

The biggest mistake when making pizza pot pies is not greasing your muffin tins well enough, which can lead to stuck biscuits that fall apart when you try to remove them – use plenty of cooking spray or butter in every nook and cranny. Another common error is overfilling the biscuit cups with sauce and toppings, which causes messy overflow and uneven cooking, so stick to about a teaspoon of sauce and a light sprinkle of cheese and pepperoni per cup. Don’t forget to press the biscuit dough firmly into the muffin cups to create a proper well, and avoid opening the oven door too early since these little pot pies need consistent heat to puff up properly. For the best results, let them cool for a few minutes before removing from the tins, as they’ll be extremely hot and the cheese needs time to set slightly.

What to Serve With Pizza Pot Pies?

These little pizza pot pies are pretty filling on their own, but a simple side salad really helps balance out all that cheesy goodness. I like to go with a basic Caesar salad or just some mixed greens with Italian dressing to keep the flavors complementary. If you want something a bit more substantial, garlic breadsticks or a warm antipasto salad with olives, cherry tomatoes, and fresh mozzarella work great too. For kids (or let’s be honest, adults who love to dip), marinara sauce on the side makes these even more fun to eat.

Storage Instructions

Store: These pizza pot pies taste great the next day! Keep them covered in the fridge for up to 3 days. I like to store them right in the muffin tin with foil over the top, or you can transfer them to an airtight container once they’ve cooled completely.

Freeze: You can definitely freeze these little guys for busy weeknight dinners. Wrap each pot pie individually in plastic wrap, then pop them in a freezer bag for up to 2 months. They’re perfect for grabbing one or two when you need a quick meal.

Reheat: Warm them up in a 350°F oven for about 10-15 minutes if they’re from the fridge, or 20-25 minutes if frozen. You can also microwave them for about 30-60 seconds, but the oven keeps that nice crispy biscuit texture on top.

Preparation Time	15-20 minutes
Cooking Time	20-23 minutes
Total Time	35-43 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 80-90 g
• Carbohydrates: 90-100 g

Ingredients

For the seasoned butter:

• 1 tbsp unsalted butter, softened
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp italian seasoning, extra for garnish if desired
• Pinch of ground black pepper

For preparing the pans:

• Cooking spray or oil

For the biscuit cups:

• 8 refrigerated biscuits (from a 16 oz package)

For the filling:

• 1/4 cup meatless pasta or pizza sauce
• 3 oz chopped pepperoni
• 7 to 8 oz mozzarella, shredded

Step 1: Prepare the Butter and Herb Mixture

• 1 tbsp unsalted butter, softened
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp Italian seasoning
• pinch of ground black pepper

In a small bowl, combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and ground black pepper.

Stir until the mixture is smooth and evenly blended.

Set aside for brushing the biscuit cups later.

Step 2: Preheat Oven and Prepare the Muffin Tin

• cooking spray or oil

Preheat the oven to 350°F (175°C).

Lightly coat the muffin tin or foil muffin cups with cooking spray or oil to prevent sticking.

Use a paper towel to dab away any excess oil, ensuring that it does not pool at the bottom of the tins.

Step 3: Shape and Prick the Biscuits

• 8 refrigerated biscuits (from a 16 oz package)

Open the package of refrigerated biscuits and carefully separate all 8.

Place a biscuit in each muffin cup and gently press it onto the bottom and against the sides, molding and pressing until the dough stays securely in the pan.

Use a fork to prick the bottoms and sides of the biscuits a few times to allow steam to escape while baking.

Step 4: Brush Biscuits and Layer the Fillings

• prepared butter and herb mixture from Step 1
• 1/4 cup meatless pasta or pizza sauce
• 7 to 8 oz mozzarella, shredded
• 3 oz chopped pepperoni
• Italian seasoning, extra for garnish if desired

Brush the inside of each biscuit cup with the prepared butter and herb mixture from Step 1.

Then, lightly brush the inside of each with about 1/2 heaping teaspoon of the pasta or pizza sauce.

Fill each cup with 1 heaping tablespoon of shredded mozzarella cheese, followed by 1/2 heaping tablespoon of chopped pepperoni.

Repeat the layering with another 1 tablespoon mozzarella and 1/2 tablespoon pepperoni for each cup.

Sprinkle a pinch of Italian seasoning on top if you like.

I recommend using extra Italian seasoning here for a little extra flavor kick.

Step 5: Bake the Biscuit Pizza Cups

If using individual foil muffin cups, arrange them on a sheet pan for easier handling.

Bake the filled cups in the preheated oven for 20-23 minutes, or until the biscuit edges are golden brown and the cheese is melted and bubbly.

During the final few minutes, I watch closely so the crust doesn’t over-brown—every oven is just a little different.

Step 6: Serve the Pizza Biscuit Cups

Remove the pizza biscuit cups from the oven and let them cool briefly so they set.

Carefully lift them out of the muffin pan and arrange them on a plate or platter, or serve them in their individual tins if desired.

Enjoy warm!