Mini Pizza Pot Pies Recipe (Ready in 25 Minutes)

Get ready to indulge in the ultimate comfort food: Pizza Pot Pies. The best part? They only take 25 minutes from start to finish, the secret? Ready made pie crust.

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Mini Pizza Pot Pies

Mini deep dish Chicago pizza pot pies served in individual ramekins make this a favorite dinner for both kids and adults.

Love fun twists on pizza as much as we do? Try this Bubble Up Pizza Bake, it’s a casserole-style pizza recipe that you’ll love.

Or this Air Fryer Pizza recipe for another easy and quick dinner recipe.

Recipe Variations

The good news is, you don’t have to follow this recipe to the T. You can switch it up and use your favorite toppings and flavors.

Here are some ideas:

• Meat lovers: pepperoni, bacon, Canadian bacon, hot Italian sausage.
• Veggie pizza pot pie: Back on your favorite veggie lovers’ pizza toppings (onions, olives, peppers, mushrooms, tomatoes, etc).
• Vegan pizza: Use a plant based cheese, a ton of vegetables, and your go-to protein alternative. You can also use plant based butter vs regular or coconut oil.

Ingredient Substitutions

We get it, sometimes you don’t have everything on hand or like everything listed in this recipe. Here are a few substitutes to try.

You can use whatever cheese you prefer over mozzarella. Yes, the taste will be different due to the variety of cheeses out there but do what you prefer.

Can’t find mini pepperoni slices at your supermarket? That’s fine, grab regular.

Want more crust? Roll out the other pie dough and cut circles to line the inside of each ramekin before you add the toppings and the top layer of dough.

Make it Gluten Free

If you want to make a gluten free pizza pot pie (or mini ones). Look for a refrigerated gluten free alternative.

I did see that Pillsbury makes one (although I have never seen it in a grocery store where I live) and Kinnikinnick also has one as well.

In addition to the crust, you’ll just want to make sure that the pepperoni is labelled gluten free.

How to Make Individual Pizza Pot Pies

Remove one sheet of pie dough from the package and gently unroll it onto a flat surface.

Position your ramekins upside down on the dough and trace around them with a knife or pastry cutter, leaving a slight overhang

Spray each ramekin with nonstick cooking spray. Then, layer pizza sauce, mozzarella cheese, pepperoni slices, and bell peppers inside each ramekin.

Stretch each piece of dough over the top of the ramekin, letting it hang over the edges. Then, use a fork to press down and seal the edges to the ramekin.

Add the butter in the microwave until heat until melted (15ish seconds).

Then, brush the pizza dough with the melted butter and sprinkle on Italian seasoning and red pepper flakes.

Put the ramekins on a baking sheet and bake until the dough turns golden brown. Top with fresh herbs.

Leftover Storage

If you have any leftovers, you can store it in the fridge for up to 4 days.

Make sure the pot pies are either wrapped with plastic wrap or place them in an airtight container*.

Reheat them in the microwave or the oven.

*Please make sure the pies are cooled before you place it in the fridge.

Freezer Meal Instructions

You can batch cook these by doubling or tripling the recipe (since you’re already making it) and store the rest in the freezer for an easy meal on a busy night.

Once each pizza pot pie has cooled, wrap each pie with foil (you want to reduce as much air hitting it as possible).

Freeze for 2-3 months.

To Reheat from Frozen

Pop them on a baking sheet and into the oven for 30-40 minutes at 400F.

Remove the foil and continue to bake for another 20-30 minutes or until it’s hot in the center.

What to Serve with Pizza Pot Pie

This dish is a meal in itself but I always like to serve a few extra veggies on the side.

Here are some side dish ideas individual pizza pot pies.

• Simple green salad
• Caesar salad.
• Breadsticks or garlic rolls.
• Mozzarella cheese sticks or cook up some frozen french fries.
• Raw veggies (think a cut up veggie tray).
• Caprese Salad (sliced up fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze and olive oil)