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Easy Pizza Pot Pies Recipe 5 Ways to Make Irresistible Comfort Bites

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These easy pizza pot pies combine the cheesy, saucy goodness of pizza with the cozy, handheld convenience of pot pies. Customizable and quick to make, they are perfect for any occasion.

Ingredients

Scale
  • Biscuit dough (store-bought or homemade), enough for individual pot pies
  • ¾ cup marinara sauce per pot pie
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded provolone or cheddar cheese
  • 10–12 pepperoni slices per pot pie (optional)
  • ½ cup diced vegetables (bell peppers, mushrooms, olives, spinach), sautéed or raw
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil for brushing
  • 1 tbsp grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine ¾ cup marinara sauce, 1 cup shredded mozzarella, ½ cup provolone, your chosen toppings (pepperoni, veggies), and 1 tsp Italian seasoning. Stir gently to mix evenly.
  3. Separate biscuit dough into individual biscuits. Flatten each into a 4-5 inch diameter circle, thin enough to cover but thick enough to hold filling.
  4. Lightly grease ramekins. Place one dough circle in each ramekin, pressing gently to cover bottom and sides, leaving some dough hanging over edges.
  5. Spoon the pizza filling evenly into the dough-lined ramekins, leaving about ½ inch space at the top.
  6. Place another dough circle over the filling and pinch edges with the bottom dough to seal. Trim excess dough and press edges firmly to avoid leaks.
  7. Brush the top crust with olive oil and sprinkle grated Parmesan or extra Italian seasoning.
  8. Cut a small slit or poke holes in the top crust to allow steam to escape.
  9. Place ramekins on a baking sheet and bake for 20-25 minutes until crust is puffed and golden and cheese is melted and bubbly.
  10. Let pot pies rest for 5 minutes before serving.

Notes

Do not overfill the pot pies to avoid soggy crust or spills. Use cold biscuit dough for easier handling and better puff. Brushing olive oil on top gives a golden crust. Let pies cool slightly before eating to avoid hot cheese burns. For crispier crust, broil for 1-2 minutes at the end, watching closely. Pot pies can be assembled ahead and refrigerated up to 24 hours before baking, adding a few extra minutes to bake time. Freeze unbaked pies wrapped tightly for up to 2 months.

Nutrition

Keywords: pizza pot pies, easy pizza recipe, comfort food, biscuit dough pizza, customizable pizza bites, quick dinner, crowd-pleaser

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