Pizza Pot Pies – Easy, Cheesy, and Totally Crowd-Pleasing

I didn’t plan to make these. I was just standing in my kitchen, hungry, tired, and staring into the fridge. There was biscuit dough, some cheese, pepperoni, and the tail end of a jar of pizza sauce. Nothing exciting. But I didn’t want to run to the store, and I really didn’t want to make a full pizza from scratch.

So I grabbed the muffin tin, pressed the biscuits in, and threw what I had into each cup. I didn’t even know what I was making yet. But when they came out of the oven? My jaw dropped. They smelled like pizza, looked golden and gooey, and I ate three standing over the stove. That’s how pizza pot pies were born in my house, and now I make them all the time.

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The Story & Intro to Pizza Pot Pies

Here’s how it really happened

I was working a slow shift in my food truck, The Cozy Fork. It was one of those cloudy Asheville days that just feels like soup weather, but all I had left in the fridge was biscuit dough, shredded mozzarella, some chopped pepperoni, and maybe a quarter cup of pizza sauce. I was tired. You know that kind of tired where even boiling water feels like too much?

So I did the lazy thing. I grabbed the muffin pan, shoved the biscuit dough in, added whatever I had left, and tossed it in the oven. No plan. No measuring. Just “let’s see what happens.”

And what happened? Magic. The biscuit edges puffed up, the cheese got that golden meltiness, and the pepperoni crisped just enough around the sides. I gave one to a regular who was hanging around and she said, “Sylvia, what is this? Because I want three more.” We laughed, and I started calling them pizza pot pies. They’ve stuck around ever since.

Why I still make them, all the time

Because they’re easy. Because they’re comforting. Because when the world feels a little too loud, there’s something really good about pulling something warm and cheesy from the oven and knowing you don’t have to explain it. It’s just good. Honest-to-goodness, no-frills good.

These pizza pot pies aren’t here to impress anyone. They’re here to feed people. That’s what I care about. Just like Walking Taco Casserole and Cowboy Crack Dip, these are recipes you make because they work. Because they make people full and happy. And because you don’t need a single fancy thing to pull them off.

That’s why they’re still in my kitchen. And probably always will be.

Step-by-Step Instructions for Pizza Pot Pies

Here’s how I actually make them

Alright, so the first thing I do is mix up that buttery stuff that makes everything taste better. I just grab a small bowl and toss in a spoonful of softened butter (not melted), a splash of olive oil, a little salt, garlic powder, some Italian seasoning, and a pinch of black pepper. I don’t measure anymore. Just a little of this, a little of that. Stir it up and set it aside.

Then I turn on the oven 350°F, and pull out the muffin tin. I spray it lightly with oil and use a paper towel to wipe off the extra. You don’t want greasy biscuit bottoms. Trust me, I’ve made that mistake.

Now the part I always dread just a little… popping open the biscuit can. I flinch every single time. Once it’s open, I separate the biscuits and press each one into the muffin cups. They fight back a little, but just keep working them in, press the dough into the bottom and up the sides. Doesn’t have to be perfect. I poke each one with a fork a few times so they don’t puff up weird.

Time to fill ‘em up

Brush the inside of each biscuit with that butter mix you made earlier. Then add just a little pizza sauce, like half a spoonful. You don’t want them swimming in it. Too much sauce equal soggy bottoms. Learned that the hard way.

Then it’s the good part: add cheese. A heaping spoonful. Then a spoonful of chopped pepperoni. Then a little more cheese. Then a little more pepperoni. Basically, layer it until it feels right. Don’t overthink it. Just make it how you want it. Sprinkle on a bit of Italian seasoning if you’re feeling fancy.

Into the oven they go

Bake them for about 20 to 23 minutes. You’ll smell when they’re ready. The biscuits turn golden and the cheese gets bubbly. That’s your sign.

When they come out, let them cool for a couple of minutes. Then just run a butter knife around the edge and gently lift them out. If one sticks, don’t panic, just wiggle it a little. They’re tougher than they look.

We usually eat them straight from the tin on movie night. No plates. Just napkins and happy people.

And if you’re doing a snack spread, these go great with Cowboy Queso or Sweet Chili Meatballs. People lose their minds over that combo.

Leftovers? If you somehow have any, toss them in a container in the fridge. They’ll keep for three days easy. Heat them back up in the oven if you want them crispy again. Microwave’s fine, but they get kinda soft.

Variations and Hosting Ideas for Pizza Pot Pies

Different ways I’ve made these (on purpose… and not)

Here’s the thing about pizza pot pies: once you make them once, you’re gonna start getting ideas. You’ll open the fridge and think, “Hmm… what else can go in here?” And honestly? The answer is: pretty much anything.

I’ve swapped out the pepperoni for cooked sausage, leftover rotisserie chicken, even crumbled-up meatballs from spaghetti night. All of it works. I’ve also gone totally meatless plenty of times, mushrooms, bell peppers, spinach, olives, even leftover roasted broccoli. You just want whatever you’re using to be pre-cooked and not too wet. If it’s wet, your biscuits get soggy. And nobody wants a soggy biscuit.

One time, just for fun, I used barbecue sauce instead of pizza sauce, cheddar instead of mozzarella, and chopped pulled pork. And yep… it slapped.

Another time, I made a breakfast version with scrambled eggs, sausage, and cheese. No sauce at all. My husband ate five. Didn’t even blink.

You don’t have to follow a theme. Just go with what sounds good. These are forgiving little guys.

How I serve them when folks are over

If we’ve got people coming by, especially kids, these are a go-to. I make two trays ahead of time, cover them with foil, and then reheat them in the oven right before folks show up. They’re easy to hold, not too messy, and you don’t need forks or knives.

Sometimes I’ll set them out with a couple dipping sauces, extra pizza sauce, ranch, garlic butter, that kind of thing. It makes people weirdly excited. Like they’re customizing their own little pizza bites.

If I’m really trying to feed a hungry crowd, I’ll add a side like Two Ingredient Pretzel Bites or Slow Cooker Buffalo Wings. But honestly, these pizza pot pies usually steal the show.

Conclusion

Look, these pizza pot pies aren’t trying to win a food award. They’re just the kind of thing you make when the day’s been long, the fridge is random, and you still want to pull off something that feels homemade.

They’re warm. They’re cheesy. They smell like comfort and taste like something you didn’t even know you needed. And every time I make them, someone always says, “Wait, can I have another one?”

That’s why they’re still in rotation in my house.

If this kind of cozy, no-fuss food is your thing, I’ve got more where that came from. Try the Crack Chicken Dip or Crack Burgers next, same energy, simple, satisfying, and way more delicious than they have any right to be.

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FAQs About Pizza Pot Pies

Can I make these ahead of time?

Totally. I’ve done it a bunch. You can either build them in the muffin tin and stash them in the fridge until you’re ready to bake, or just bake the whole batch ahead and reheat them later. If I’ve got folks coming over, I usually do the second one, reheat in the oven for a few minutes, and they’re back to golden and bubbly like nothing ever happened.

How do I keep them from turning soggy on the bottom?

Ah yes, soggy biscuit bottoms. I’ve been there. The trick is simple: don’t overload them with sauce (I know, it’s tempting), and give the muffin tin a quick wipe after spraying it so there’s not a puddle of oil underneath. Oh, and if you’re using veggies, cook or roast them first. Raw mushrooms or peppers release a lot of moisture and that’ll mess with your crust.

Can you freeze them?

Yep. I’ve frozen them fully baked. Just let them cool completely, then freeze in a container or freezer bag. When you want one, pop it in the oven, not the microwave unless you’re okay with a soft biscuit. 350°F for 10–15 minutes does the trick. I’ve never had one survive more than a month in the freezer, they always get eaten fast.