Mini Pizza Pot Pies Recipe
I love recipes that take familiar comfort food and turn it into something a little more fun. These Mini Pizza Pot Pies do exactly that! Refrigerated biscuit dough becomes a golden little crust, filled with tangy pizza sauce, gooey mozzarella, and chopped pepperoni.
A brush of garlic-herb butter adds extra flavor to every bite, while the individual portions make serving so easy. They’re perfect for game days, birthday parties, casual get-togethers, or even a fun dinner when everyone wants pizza without ordering a whole pie.
What You’ll Keep Making These?
- All the pizza flavors: Pizza sauce, mozzarella, and pepperoni bring together the classic combination everyone loves.
- Golden biscuit crust: Refrigerated biscuits make a soft, buttery crust without the work of preparing pizza dough.
- Extra garlic-herb flavor: Seasoned butter adds garlic, Italian seasoning, and a little richness to the biscuit cups.
- Individual portions: Each mini pot pie is easy to serve, share, and enjoy without slicing a whole pizza.
- Easy preparation: With just 15 minutes of prep time, these are simple enough for a busy afternoon.
- Customizable filling: You can change the toppings to suit different tastes while keeping the same biscuit crust.
Pro Tip: Press the biscuit dough firmly into the bottom and sides of each muffin cup. If the dough is too thick at the bottom, the crust may not bake evenly, so try to keep the base and sides at a fairly consistent thickness.
Mini Pizza Pot Pies
Equipment
- Standard muffin tin or 8 individual ½-cup foil cups
- Small Mixing Bowl
- Pastry Brush
- Fork
Ingredients
For the Seasoned Butter
- 1 tablespoon unsalted butter softened
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Pinch of black pepper
For the Pizza Pot Pies
- Cooking spray or oil for greasing
- 8 refrigerated biscuits 16-ounce package
- ¼ cup pizza sauce or pasta sauce
- 3 ounces pepperoni chopped
- 7-8 ounces shredded mozzarella cheese
- Additional Italian seasoning optional
Instructions
- Make the seasoned butter: Combine the softened butter, olive oil, salt, garlic powder, Italian seasoning, and black pepper in a small bowl.
- Prepare the oven: Preheat the oven to 350°F. Lightly grease a standard muffin tin or eight individual foil cups.
- Shape the biscuit crusts: Separate the biscuits and press one into each muffin cup, working the dough across the bottom and up the sides. Prick the bottoms and sides several times with a fork.
- Add the sauce: Brush the inside of each biscuit cup with the seasoned butter, then spread about ½ heaping teaspoon of pizza sauce inside.
- Fill the cups: Add a heaping tablespoon of mozzarella and about ½ tablespoon of chopped pepperoni to each cup. Repeat the cheese and pepperoni layers, then sprinkle with a little Italian seasoning if desired.
- Bake: Place the muffin tin in the oven and bake for 20–23 minutes, or until the biscuit edges are golden brown and the cheese is melted.
- Cool and serve: Let the mini pot pies cool for a few minutes, then carefully remove them from the pan and serve warm.
Notes
- Press the biscuit dough firmly against the sides of the muffin cups so it doesn’t shrink back during baking.
- Avoid adding watery toppings such as fresh tomatoes or mushrooms, as they can make the biscuit crust soggy.
- If using individual foil cups, place them on a baking sheet before filling and baking.
- Cook any sausage, chicken, or other meat completely before adding it to the pot pies.
- Assemble the pot pies a few hours ahead, cover, and refrigerate until ready to bake.
Nutrition
How to Get Golden Biscuit Crusts Without a Soggy Bottom
The biscuit crust is just as important as the cheesy filling. To help it bake properly, press the dough evenly across the bottom and sides of the muffin cups. Pricking the dough with a fork also helps prevent large air pockets from forming.
Be careful with the pizza sauce. The recipe uses only a small amount in each cup, which helps keep the crust from becoming too wet. Avoid adding watery toppings, and give the pot pies enough baking time for the biscuit edges to turn golden brown.
Get the Different Versions of Mini Pizza Pot Pie
- Supreme pizza pot pies: Add finely diced bell peppers, onions, and olives for a classic supreme pizza-inspired filling.
- Sausage pizza version: Replace some of the pepperoni with cooked and crumbled Italian sausage.
- Mushroom pizza pot pies: Add sautéed mushrooms after cooking off their excess moisture.
- Vegetarian pizza cups: Skip the pepperoni and use diced bell peppers, olives, and cooked vegetables.
- Extra cheesy version: Combine mozzarella with a little shredded cheddar or provolone.
- Spicy pizza pot pies: Use spicy pepperoni or add a pinch of red pepper flakes.
- Garlic parmesan crust: Sprinkle a little grated Parmesan over the seasoned butter before adding the filling.
What to Serve with Pizza Pot Pies?
Storage
- Refrigerator: Store leftover mini pizza pot pies in an airtight container for 3–4 days.
- Cool before storing: Let the pot pies cool before transferring them to a storage container.
- Reheating: Warm them in the oven or air fryer to help the biscuit crust regain some crispness.
- Freezing: Freeze fully cooled pot pies in a freezer-safe container, separating layers with parchment paper.
- Make ahead: Assemble the pot pies a few hours ahead, cover, and refrigerate until ready to bake.
Frequently Asked Questions
1. Can I use homemade biscuit dough instead of refrigerated biscuits?
Yes. Homemade biscuit dough can work, provided it’s soft and easy to press into the muffin cups. Keep the thickness even so the crust bakes consistently.
2. Can I use marinara sauce instead of pizza sauce?
Absolutely. Marinara or pasta sauce works as a substitute. Choose a thicker sauce and avoid adding too much, as excess moisture can make the biscuit crust soggy.
3. Why do I need to prick the biscuit dough with a fork?
Pricking the bottom and sides helps prevent large air pockets from forming while the dough bakes, giving you a more even crust.
4. Can I make Mini Pizza Pot Pies in a regular muffin tin?
Yes. A standard muffin tin is included in this recipe’s equipment list. Press one biscuit into each muffin cup to form the individual crusts.
5. How do I know when the pot pies are done?
Look for golden-brown biscuit edges and fully melted cheese. The biscuit crust should look baked rather than pale or doughy.
6. Can I use different pizza toppings?
Yes. Cooked sausage, olives, diced bell peppers, and other pizza-friendly toppings can be used. Avoid watery ingredients or cook off excess moisture before adding them.
7. Can I prepare these pot pies ahead of time?
Yes. Assemble them a few hours ahead, cover, and refrigerate until ready to bake. Bake according to the recipe instructions.
8. What should I serve with Mini Pizza Pot Pies?
Extra pizza sauce or marinara makes an easy dipping option. You can also serve them with a simple green salad, fresh vegetables, or other party appetizers.
