Deep Dish Pizza Pot Pies

These individual pizza pot pies combine the comfort of pizza with the convenience of a handheld snack. Using biscuit dough as the crust makes them quick to assemble and perfect for a busy weeknight meal or a fun party treat. Each pot pie is loaded with melty mozzarella, tangy pizza sauce, and mini pepperoni for a satisfying bite every time.

I whipped these up one evening when my kids wanted pizza but I was short on time and they disappeared within minutes. Now they beg for these little pot pies whenever pizza night rolls around.

Ingredients

• Pillsbury Grands Original Southern Style Biscuits: soft, flaky dough that crisps up nicely for an easy crust make sure to get fresh biscuits for best texture
• Olive oil: adds richness and helps season the dough use a good quality extra virgin for the best flavor
• Italian seasoning blend: brings classic pizza herb notes look for a mix with oregano, basil, and thyme
• Garlic salt: infuses a savory punch into the crust freshly ground garlic salt works well
• Pizza sauce: the base flavor pick a flavorful jarred sauce or homemade if you prefer
• Shredded mozzarella cheese: melts beautifully for gooey cheesy pockets
• Mini pepperoni rounds: bite-sized and perfect for even distribution but you can swap for any other favorite pizza topping

Step-by-Step Instructions

Scoop and prep the biscuit crust:

Preheat your oven to 350 degrees Fahrenheit. Arrange eight 3 ½ inch wide disposable aluminum muffin tins on a rimmed baking sheet and lightly spray each cup with nonstick spray. Flatten each biscuit into a 4 to 4 ½ inch wide disc using your hands or a rolling surface. Press each disc into a muffin tin pushing the dough evenly to the bottom and sides for a nice cup shape.

Poke and season the dough:

Use a fork to gently poke holes in the bottom and sides of each biscuit cup. This stops the dough from puffing up too much while baking. In a small bowl mix olive oil Italian seasoning and garlic salt. Lightly brush this seasoned oil inside each biscuit shell coating the bottom and sides without letting any puddle on top.

Add the pizza toppings:

Spoon about one and a half to two teaspoons of pizza sauce evenly into each biscuit crust. Distribute shredded mozzarella cheese on top of the sauce filling each cup generously. Top with seven to eight mini pepperoni rounds per pie. For extra flavor sprinkle a bit of Italian seasoning on top if you like.

Bake to golden perfection:

Place the baking sheet in the oven and bake for 20 to 24 minutes until the biscuit crust is golden brown and the cheese inside it is melted and bubbling. Take them out carefully and let them cool in the muffin tins for about 5 minutes so the filling can set up a bit.

Serve and enjoy:

Use a small knife or offset spatula to gently lift each pizza pot pie out of the tin. Serve warm for the best gooey cheese experience. They are perfect for dipping in extra pizza sauce or your favorite dipping sauce for a fun twist.

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My favorite part is brushing the seasoned olive oil on the dough. It adds a subtle richness that makes these pot pies taste way better than a typical frozen pizza. I still remember the first time I made them when my nephew was visiting; his eyes got huge with every bite and he wanted to keep making them. Those little moments turn recipes into memories.

Storage tips

Store leftover pizza pot pies in an airtight container in the refrigerator for up to three days. To reheat pop them in the oven at 350 degrees Fahrenheit for about 10 minutes to bring back that crispy crust and melty cheese. Avoid microwaving if you want to preserve the crust’s texture.

Ingredient substitutions

If you prefer swap biscuit dough for pizza dough or crescent roll dough for a different texture. Feel free to use pre-shredded mozzarella or fresh mozzarella sliced thin for a creamier result. Experiment with toppings like cooked sausage mushrooms bell peppers or olives to switch things up.

Serving suggestions

These pot pies go great with a simple side salad or steamed vegetables to round out the meal. They also pair wonderfully with ranch dressing or marinara sauce dips. Perfect for game day snacks or kid-friendly lunchboxes.

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Frequently Asked Questions

→ What biscuit dough works best for these pot pies?

Using flaky, pre-made biscuit dough helps achieve a tender yet crisp crust that holds the pizza filling well.

→ How can I prevent the biscuit crust from puffing up too much?

Poking holes with a fork into the biscuit dough before filling allows steam to escape, keeping the crust from over-expanding.

→ Can I add other toppings besides pepperoni?

Absolutely! Vegetables like mushrooms, peppers, or onions work great and can be added before baking for extra flavor.

→ Is it okay to prepare these ahead of time?

Yes, you can assemble the pot pies ahead and refrigerate. Bake fresh before serving for best texture and flavor.

→ What is the best way to serve these pizza pot pies?

Let them cool slightly after baking to set the cheese, then serve warm as a handheld snack or part of a casual meal.