This Pizza Pot Pie turns classic pizza flavors into a cozy, handheld-style pie. A golden, flaky crust holds a hot, saucy filling of Italian sausage, pepperoni, melted mozzarella, and tender vegetables. It smells like a pizzeria and tastes comforting and rich. The crust is crisp. The filling is gooey and savory. It’s a simple dish that feels special.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 280 kcal
- Protein: 9 g
- Carbohydrates: 26 g
- Fat: 17 g
- Fiber: 1.5 g
- Sugar: 3.5 g
- Sodium: 850 mg
Why Make This Pizza Pot Pie
This recipe gives you all the joy of pizza with a warm, flaky crust that traps melted cheese and rich sauce. It’s quick to assemble and bakes into an aroma-filled kitchen. Serve it for weeknight dinner, game night, or a casual weekend lunch. The pie holds together well, so it’s easy to slice and share. Kids and adults both love the familiar pizza flavors dressed up in a cozy pie form.
How to Make Pizza Pot Pie
You’ll work in a few simple stages: prepare the crust and oven, mix the filling, fill and seal the pie, and bake until golden. The method is forgiving. Use pre-cooked sausage to save time. If you like a crisper bottom crust, bake on a preheated baking sheet. Follow the steps below and watch the filling bubble and the crust turn deep golden.
Ingredients:
- 1 pre-made pie crust
- 1 cup marinara sauce
- 1 cup cooked Italian sausage, crumbled
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Roll out the pie crust and place it in a pie dish. If you like an extra-crispy bottom, place the pie dish on a preheated baking sheet.
Step 2: Mixing
In a mixing bowl, combine marinara sauce, cooked sausage, shredded mozzarella, pepperoni, diced bell peppers, sliced mushrooms, Italian seasoning, garlic powder, and salt and pepper to taste. Stir until the ingredients are evenly coated and well mixed.
Step 3: Baking
Pour the mixture into the prepared pie crust. Cover with another pie crust or create a lattice top if you prefer. Press the edges to seal. Cut slits in the top crust to allow steam to escape. Bake for 25–30 minutes, or until the crust is golden brown and the filling bubbles up around the slits.
Step 4: Cooling
Let the pie cool for a few minutes before slicing. Cooling helps the filling set so slices hold together. Serve warm.
How to Serve Pizza Pot Pie
Slice the pie into wedges and serve hot. Add a sprinkle of fresh basil or chopped parsley for color and a fresh aroma. Offer extra marinara or a drizzle of olive oil on the side. Pair with a simple green salad or roasted vegetables to balance the richness. For parties, cut into smaller wedges for a finger-food option.
How to Store Pizza Pot Pie
- Room temperature: Cover leftovers and keep at room temperature for up to 2 hours.
- Refrigerator: Store in an airtight container or wrapped tightly for up to 3 days. Reheat in a 350°F (175°C) oven for about 10–15 minutes to keep the crust crisp.
- Freezer: Wrap slices tightly in plastic and foil or place in a freezer-safe container for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 25–30 minutes, or until heated through.
Expert Tips for Perfect Pizza Pot Pie
- Drain excess moisture: If your mushrooms or peppers are very wet, sauté them briefly to remove excess moisture. This prevents a soggy filling.
- Crisp bottom crust: Bake the pie on a preheated baking sheet to help the bottom brown.
- Seal well: Crimp the edges firmly to prevent filling from leaking.
- Use room-temperature cheese: It melts more evenly and gives a smoother filling.
- Test for doneness: Look for bubbling sauce at the top slits and a deep golden crust.
- Make it ahead: Assemble the pie, cover, and refrigerate for a few hours before baking if you want to prep in advance.
Delicious Variations
- Veggie Lover’s: Omit sausage and pepperoni. Add spinach, zucchini, and extra mushrooms. Use a bit of ricotta for creaminess.
- BBQ Chicken: Swap marinara for BBQ sauce and use cooked shredded chicken and red onion. Top with cilantro after baking.
- Margherita Pot Pie: Use fresh tomatoes, fresh mozzarella, and basil. Brush crust with olive oil and a pinch of salt.
- Spicy Pepperoni: Add red pepper flakes and use spicy Italian sausage for a kick.
- White Pizza Pot Pie: Replace marinara with a garlic-cream sauce, add ricotta, spinach, and Italian-seasoned chicken.
Frequently Asked Questions
Q: Can I use homemade crust instead of pre-made?
A: Yes. Homemade crust works well. Use your favorite recipe and roll it to fit the pie dish. Keep the prep time longer if you make crust from scratch.
Q: Can I make this vegetarian?
A: Absolutely. Replace sausage and pepperoni with extra vegetables, plant-based sausage, or a mix of beans and roasted veggies. Adjust seasoning as needed.
Q: Will the filling make the crust soggy?
A: To avoid sogginess, drain very wet vegetables first and avoid overly watery sauces. Baking on a preheated sheet and not overfilling the pie also helps.
Q: Can I freeze the pie before baking?
A: Yes. Assemble the pie, cover tightly, and freeze for up to 2 months. When ready, bake from frozen but add 10–15 minutes to the baking time and cover the crust edges if they brown too quickly.
Q: How can I reheat slices without losing crispiness?
A: Reheat in a preheated 350°F (175°C) oven for 10–15 minutes. A toaster oven works well for single slices. Avoid microwaving if you want to keep the crust crisp.
Q: Can I use different cheeses?
A: Yes. Try provolone, fontina, or a blend of mozzarella and cheddar for different flavor. Freshly grated cheese melts better than pre-shredded blends with anti-caking agents.
Q: Is this recipe kid-friendly?
A: Very. The flavors are familiar and comforting. You can let kids help place pepperoni or sprinkle cheese before baking.
Conclusion
This Pizza Pot Pie is a cozy, satisfying twist on classic pizza. It offers melty cheese, savory sausage, crisp crust, and a rich tomato aroma that fills the kitchen. Try the recipe as written or use the variations and tips above to make it your own. For another take on individual pizza pot pies and serving ideas, see the Heinen’s Pizza Pot Pies recipe. Enjoy baking, and serve warm for the best flavor.
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Pizza Pot Pie
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Pizza Pot Pie turns classic pizza flavors into a cozy, handheld-style pie with a golden, flaky crust and a gooey, savory filling.
Ingredients
- 1 pre-made pie crust
- 1 cup marinara sauce
- 1 cup cooked Italian sausage, crumbled
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Roll out the pie crust and place it in a pie dish. If you like an extra-crispy bottom, place the pie dish on a preheated baking sheet.
- In a mixing bowl, combine marinara sauce, cooked sausage, shredded mozzarella, pepperoni, diced bell peppers, sliced mushrooms, Italian seasoning, garlic powder, and salt and pepper to taste. Stir until the ingredients are evenly coated and well mixed.
- Pour the mixture into the prepared pie crust. Cover with another pie crust or create a lattice top if you prefer. Press the edges to seal. Cut slits in the top crust to allow steam to escape. Bake for 25–30 minutes, or until the crust is golden brown and the filling bubbles up around the slits.
- Let the pie cool for a few minutes before slicing to help the filling set so slices hold together. Serve warm.
Notes
For a crisper bottom crust, bake on a preheated baking sheet. You can also make it vegetarian by replacing sausage and pepperoni with extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3.5g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 30mg
