Homemade Pizza Pot Pies

Here is my favorite pizza pot pie recipe, with an easy, cheesy, comfort food twist that combines all the flavors of pizza in a cozy single-serving dish with a flaky pastry crust.

These pizza pot pies are my family’s go-to dinner when we want something fun and filling. I usually make extras because the kids love having their own personal pizza pies, and honestly, they’re pretty great reheated for lunch the next day too.

What Kind of Biscuits Should I Use?

For these pizza pot pies, you’ll want to grab a standard 16-ounce package of refrigerated biscuits from the grocery store – the kind you find in the refrigerated section near the butter and eggs. Most brands like Pillsbury or store brands work perfectly fine, and you don’t need to splurge on the fancy buttermilk or flaky layers varieties since they’ll be transformed into pot pie crusts anyway. The regular biscuits actually hold up better to the stretching and shaping you’ll need to do to line your muffin tins. Just make sure they’re fresh and not close to their expiration date, as older biscuit dough can be harder to work with and might tear when you’re trying to shape them.

Options for Substitutions

This recipe is super forgiving and you can easily swap things around based on what you have:

• Refrigerated biscuits: If you don’t have canned biscuits, you can use pizza dough cut into squares or even puff pastry. Just adjust the baking time – pizza dough might need a few extra minutes.
• Pepperoni: Feel free to switch this up with 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 gives that classic pizza stretch, you can use cheddar, provolone, or a pizza blend. Just stick with good melting cheeses.
• Pasta sauce: Pizza sauce works great here, but marinara or even a simple tomato sauce will do the trick. If your sauce is thin, add a pinch of tomato paste to thicken it up.
• Butter: You can replace the butter with more olive oil if that’s what you have on hand – just use about 1 tablespoon total of olive oil.
• Italian seasoning: No Italian seasoning? Mix together some dried basil, oregano, and a pinch of thyme. Or just use whatever herbs you have in your pantry.

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 turn removing these little gems into a frustrating mess – 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 them to overflow and stick to the pan, so keep your fillings to about a tablespoon of sauce and a light sprinkle of cheese and pepperoni per cup.

Don’t skip flattening and stretching each biscuit before pressing it into the muffin tin – this creates a proper cup shape and prevents the dough from shrinking back during baking.

Finally, resist the urge to overbake them; once the tops are golden brown and the cheese is melted, they’re done – usually around 12-15 minutes depending on your oven.

What to Serve With Pizza Pot Pies?

These little pizza pot pies are pretty hearty on their own, but a simple side salad really helps balance out all that cheesy goodness. I love serving them with a basic Caesar salad or just some mixed greens with Italian dressing to keep the pizza theme going. If you want something warm on the side, garlic knots or breadsticks are always a hit, especially for dipping into any leftover pasta sauce. For a lighter option, try some roasted vegetables like zucchini or bell peppers, which pair nicely with the Italian flavors without being too heavy.

Storage Instructions

Refrigerate: These pizza pot pies are great for leftovers! Store them in an airtight container in the fridge for up to 3 days. I like to keep them in the same muffin tin covered with foil if I’m planning to eat them within a day or two.

Freeze: You can freeze these little pizza pockets for up to 3 months in a freezer-safe container or wrapped individually in plastic wrap. They’re perfect for quick lunches or when you need a fast snack. Just make sure they’re completely cooled before freezing.

Reheat: Pop them in the oven at 350°F for about 10-15 minutes until heated through and the cheese is bubbly again. If they’re frozen, add an extra 5-10 minutes to the heating time. The microwave works too, but the oven keeps that nice crispy biscuit texture we all love.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 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: 100-110 g

Ingredients

For the seasoned butter:

• 1 tbsp softened butter
• 1/2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp italian seasoning (plus more for topping, optional)
• Pinch black pepper

For assembling and baking:

• 8 refrigerated biscuits (from 16 oz package)
• Cooking spray or oil (to grease tins)

For the filling:

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

Step 1: Prepare the Butter Mixture

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

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

Stir well to make a smooth, seasoned butter mixture.

This will add lots of flavor to the biscuit base.

Step 2: Prepare Oven and Muffin Tins

• cooking spray or oil (to grease tins)

Preheat the oven to 350°F (175°C).

Lightly spray or oil the muffin tin cups with cooking spray or oil, then use a paper towel to gently dab away any excess so it doesn’t pool at the bottom.

If using individual foil cups, arrange them on a sheet pan for support when baking.

Step 3: Shape the Biscuits into Cups

• 8 refrigerated biscuits (from 16 oz package)

Open the package of refrigerated biscuits and separate them.

Place each biscuit into a prepared muffin tin and gently press it into the bottom and up the sides, molding the dough to form a cup shape.

Repeat for all remaining biscuits.

Prick the bottoms and sides of each with a fork a few times to prevent air bubbles while baking.

Step 4: Fill and Assemble Biscuit Pizzas

• butter mixture from Step 1
• 1/4 cup meatless pasta sauce or pizza sauce
• 7 to 8 oz shredded mozzarella cheese
• 3 oz chopped pepperoni
• Italian seasoning (plus more for topping, optional)

Brush the inside of each biscuit cup with the butter mixture prepared in Step 1.

Next, brush a light layer of pasta (pizza) sauce over the buttered inside (about ½ heaping teaspoon per cup).

Add one heaping tablespoon of shredded mozzarella cheese, followed by ½ heaping tablespoon chopped pepperoni.

Repeat, adding another tablespoon of mozzarella and ½ tablespoon of pepperoni to each cup.

Optionally, sprinkle a pinch of Italian seasoning on top for extra flavor.

I like to add a bit more Italian seasoning at this point to give a lovely aroma when they bake.

Step 5: Bake and Serve

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

Remove from the oven, then gently lift each biscuit pizza out of the pan and arrange on a plate or platter, or serve directly in their tins if you prefer.

Let them cool just briefly before enjoying—they are delicious warm and gooey!