Individual Pizza Pot Pies

These adorable mini pizza pot pies combine two comfort food classics into one irresistible bite-sized treat. With a flaky biscuit crust holding layers of savory sauce, gooey cheese, and zesty pepperoni, they're perfect for weeknight dinners, game day snacks, or anytime you're craving pizza flavors in a fun new format.

I first made these during a busy school week when I needed something quick that would excite my picky eaters. What started as a creative solution to use up leftover pizza ingredients has become one of our most requested family meals. My kids love helping press the biscuit dough into the muffin tins and choosing their own toppings.

Ingredients

• Refrigerated biscuits provide the perfect shortcut crust. The buttery layers create a flaky base that mimics pizza crust without any of the rising time.
• Pasta sauce or pizza sauce brings that classic tomato flavor. Choose a high quality sauce as it provides much of the flavor foundation.
• Pepperoni adds that signature pizza flavor and a hint of spice. Chopping it allows for better distribution throughout each bite.
• Shredded mozzarella creates that essential stretchy cheese pull. Freshly shredded melts better than pre packaged varieties.
• Butter and olive oil combination creates the perfect brushable mixture that helps the crust brown beautifully.
• Garlic powder and Italian seasoning infuse the crust with traditional pizza flavors. Fresh herbs can be substituted for even more impact.

Step-by-Step Instructions

Prepare the seasoned butter

Combine softened butter with olive oil and seasonings until thoroughly mixed. This creates a flavorful base that will infuse the biscuit dough with aromatic herbs and spices. Make sure butter is soft but not melted for easy spreading.

Prepare the muffin tin

Preheat oven to 350°F and spray muffin tin with cooking spray. Avoid excessive oil which can make the biscuits greasy rather than crispy. Blotting away excess with a paper towel ensures just the right amount remains.

Form the biscuit cups

Press each biscuit into a muffin cup forming a bowl shape. Work the dough gently up the sides without creating any thin spots or tears. Pricking with a fork prevents bubbling during baking by allowing steam to escape.

Apply base flavors

Brush the inside of each biscuit cup with the seasoned butter mixture then a light coating of sauce. Be careful not to oversaturate which could make the dough soggy. Focus on creating an even thin layer.

Layer the fillings

Add cheese then pepperoni creating distinct layers of flavor. Pressing down gently between layers helps compact ingredients so they fit properly. Repeat for a second layer ending with a sprinkle of Italian seasoning for visual appeal and extra flavor.

Bake to golden perfection

Bake for 20 to 23 minutes until edges are golden brown and cheese is completely melted. Rotating the pan halfway through promotes even browning and prevents hot spots in the oven from affecting results.

Serve while warm

Carefully remove each pot pie from the muffin tin using a small spatula or butter knife around the edges. The pot pies will be hot with melted cheese so allow a minute or two before serving.

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My family particularly loves the versatility of this recipe. My husband prefers adding crumbled Italian sausage to his portion while my daughter always requests extra cheese. I keep a batch in the freezer for those hectic weeknights when cooking from scratch feels impossible but we still want something homemade.

Make Ahead and Storage

These mini pizza pot pies can be assembled up to 24 hours in advance and refrigerated before baking. Simply cover the muffin tin with plastic wrap and add about 5 minutes to the baking time when cooking from cold. Once baked cool completely before transferring to an airtight container. They will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in a 350°F oven for 10 minutes from refrigerated or 15 minutes from frozen.

Endless Variations

The beauty of these pizza pot pies lies in their adaptability. Try vegetarian versions with bell peppers mushrooms and olives. For meat lovers add cooked sausage ground beef or bacon bits. Create a breakfast version with scrambled eggs and breakfast meats. White pizza lovers can skip the tomato sauce and use ricotta with spinach and garlic instead. The possibilities are truly endless just avoid wet ingredients that might make the biscuit dough soggy.

Serving Suggestions

These mini pot pies pair perfectly with a simple green salad dressed in Italian vinaigrette for a complete meal. For a fun pizza night setup serve with small bowls of marinara sauce for dipping and various pizza toppings for garnishing. They make excellent appetizers for parties and can be made in mini muffin tins for bite sized versions. Consider serving alongside soup for a comforting lunch combination especially during colder months.

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Recipe FAQs

→ Can I use homemade biscuit dough instead of refrigerated?

Yes, homemade biscuit dough works well. Roll it to about 1/4-inch thickness and cut into circles slightly larger than your muffin cups. The texture may be slightly different but equally delicious.

→ What other toppings can I add to these pizza pot pies?

These are very versatile! Try adding sautéed mushrooms, bell peppers, olives, cooked sausage, or ham. Just be sure any vegetables are pre-cooked to remove excess moisture, and don't overfill the cups.

→ Can I make these ahead of time?

You can prepare them up to the baking stage and refrigerate for a few hours before baking. For longer storage, bake them completely, cool, and freeze in an airtight container for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.

→ How do I prevent the biscuit cups from getting soggy?

Pricking the biscuits with a fork helps prevent them from puffing up too much. The butter mixture creates a barrier between the dough and fillings. Also, avoid using too much sauce and make sure any vegetable additions are pre-cooked to remove excess moisture.

→ What sides pair well with these pizza pot pies?

A simple green salad with Italian dressing makes a perfect complement. For a heartier meal, serve with vegetable soup, roasted vegetables, or garlic bread sticks. A marinara dipping sauce on the side is also delicious.

→ Can I make these dairy-free or gluten-free?

For dairy-free versions, use plant-based cheese alternatives and dairy-free butter. For gluten-free, look for gluten-free refrigerated biscuit dough or make your own using a gluten-free flour blend. Always check your sauce ingredients for hidden gluten or dairy.