Pizza pot pies are a fun and delicious appetizer that’s truly a crowd-pleaser. They’re a terrific mash-up of two favorites- pizza and pot pies. Our version is made with an easy biscuit crust that’s brushed with garlic butter and tomato sauce. Then it is stuffed with gooey mozzarella and pepperoni.
Make these tasty little pizza cups as an appetizer for game-day or a casual party. They’re especially convenient if you have hungry teenagers hanging around. You can build them quickly and they take less the half an hour to bake. Plus, they’re made with budget-friendly ingredients.
We love to make these with classic cheese and pepperoni, but feel free to get creative! Try swapping in crumbled cooked sausage, bacon, finely diced cooked chicken or ham. You can also toss in a few black olives or chopped artichoke hearts. No matter how you customize them they’ll be delicious! For more quick and easy mini pot pie recipes try our mini chicken pot pies.
Ingredients
- Crust – The crusts for these pot pies are made with refrigerated biscuits. They are simple to make and super tasty.
- Fats – Butter and olive oil are used to brush the biscuit crust. Cooking spay is used to grease the tins
- Herbs and Spices – Salt, garlic powder, Italian seasoning, and black pepper combine with the butter and olive oil to add extra flavor to these tasty pizza pies.
- Red sauce – I use pasta sauce. I always have a jar on hand, most of the time an open one in the fridge. Jarred pizza sauce will also work well here.
- Filling/topping – As mentioned earlier we like the classic pepperoni mozzarella combo. But feel free to use your favorites. If you want to try another delicious pizza recipe, check out our pizza sliders, and this French bread pizza that’s always a hit.
- You will also need – 8 Muffin Cups (3½ inch round tin foil muffin cups - ½ cup capacity or standard muffin tin)
- See the recipe card for quantities and preparation.
Instructions
Combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl. Stir well to combine.
Preheat the oven to 350°F. and prepare the muffin tins.
Spray (or oil) the muffin pan lightly with the cooking spray. Use a paper towel to dab away excess oil so that it is not pooling at the bottom of the tins.
Open the biscuit package and separate them. Place a biscuit in the muffin tin and press gently to mold on the bottom and on the sides. Continue molding and pressing as it bounces back until it is securely in the pan. Repeat with the rest of the biscuits.
Build the pizza pot pies
- Use a fork to prick the biscuits a few times on the bottoms and sides.
- Brush the inside of the biscuits with the prepared butter mixture.
- Then brush the inside lightly with the pasta (pizza) sauce (about ½ heaping teaspoon).
- Fill with 1 heaping tablespoon of mozzarella cheese. Then with ½ heaping tablespoon pepperoni.
- Repeat with 1 tablespoon mozzarella and ½ tablespoon pepperoni. Finally, sprinkle the top with a pinch of Italian seasoning, optional.
- Repeat with the rest of the biscuit cups. If you are using individual foil cups, it’s important to place them on a sheet pan before baking.
Bake 20-23 minutes or until the edges of the biscuit crust are golden brown and the cheese is melted.
Gently lift them out of the muffin pan, arrange them on a plate or platter and serve. Or you can put them out in the individual tins if desired.
Recipe tips and notes
- You can put these together a few hours ahead of time. Lightly cover them with plastic wrap and refrigerate until ready to bake. Let them sit out of the fridge for a few minutes before baking.
- Stick to toppings that won’t release a lot of water. Stay away from tomatoes, mushrooms, and spinach to name a few.
- If you want to use a different filling like chicken or sausage it must be fully cooked before building the cups.
- I like using individual foil cups for pizza pot pies. The ones used here are 3½ inch round tin foil muffin cups (½ cup capacity). I’ve also used standard size muffin pans. See this mini beef pot pie recipe for pictures showing how that’s done.
Storing instructions
Store leftovers in an airtight container, in the refrigerator for 3-4 days. To freeze them, make sure they are completely cool. Then wrap them and freeze for 1-2 months. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Pizza Pot Pies
Ingredients
- 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)
- ¼ cup Pasta Sauce or Pizza Sauce, use a meatless variety
- 3 ounces Pepperoni chopped
- 7-8 ounces Shredded Mozzarella
Instructions
- You will also need:
- 8 Muffin Cups (3½ inch round tin foil muffin cups - ½ cup capacity or standard muffin tin)
- Combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl. Stir well to combine.
- Preheat the oven to 350°F. and prepare the muffin tins.
- Spray (or oil) the muffin pan lightly with the cooking spray. Use a paper towel to dab away excess oil so that it is not pooling at the bottom of the tins.
- Open the biscuit package and separate them. Place a biscuit in the muffin tin and press gently to mold on the bottom and on the sides. Continue molding and pressing as it bounces back until it is securely in the pan.
- Repeat with the rest of the biscuits.
- Use a fork to prick the biscuits a few times on the bottoms and sides.
- Brush the inside of the biscuits with the prepared butter mixture.
- Then brush the inside lightly with the pasta (pizza) sauce (about ½ heaping teaspoon).
- Fill with 1 heaping tablespoon of mozzarella cheese. Then with ½ heaping tablespoon pepperoni.
- Repeat with 1 tablespoon mozzarella and ½ tablespoon pepperoni.
- Sprinkle the top with a pinch of Italian seasoning, optional.
- Repeat with the rest of the biscuit cups.
- If you are using individual foil cups, place them on a sheet pan before baking. It will offer support for the cups, avoiding mishaps and it will make it much easier to get them in and out of the oven.
- Bake 20-23 minutes or until the edges of the biscuit crust are golden brown and the cheese is melted.
- Gently lift them out of the muffin pan, arrange them on a plate or platter and serve. Or you can put them out in the individual tins if desired.
Notes
- Check on them after 15-18 minutes to gauge the remaining cooking time. If you have a hot spot in your oven rotate the pan 180 degrees halfway through the cooking time.
- If you are using a muffin pan you may need to use spatula to separate the biscuits if they’re touching. Then, gently lift them out of the muffin pan, arrange them on a plate or platter.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Stacey Dixon
These look so yummy. My kids love the ones from the pizza place. These would be alot cheaper and probably taste even better. Anxious to make them soon
Rhonda Reed
I can't wait to try these. I'm making them tonight. Perfect for movie night.