Pizza Pot Pies: A Delicious Twist on Classic Comfort Food

Pizza Pot Pies are a delightful twist on two beloved comfort foods, combining the heartiness of a pot pie with the irresistible flavors of pizza. Imagine a flaky, golden crust enveloping a savory filling of gooey cheese, zesty tomato sauce, and your favorite toppings, all baked to perfection. This dish not only satisfies your cravings but also brings a sense of nostalgia, as it echoes the warmth of family gatherings and cozy nights in.

The history of pot pies dates back centuries, with roots in various cultures, while pizza has its origins in Italy, making Pizza Pot Pies a fusion of culinary traditions that many adore. People love this dish for its comforting taste and texture; the crispy crust contrasts beautifully with the rich, melty filling. Additionally, they are incredibly convenient, perfect for a quick weeknight dinner or a fun gathering with friends. Whether you’re a pizza aficionado or a pot pie enthusiast, this recipe is sure to become a favorite in your household.

Ingredients:

• 1 pound ground beef or Italian sausage
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, diced (any color)
• 1 cup mushrooms, sliced
• 1 can (15 oz) pizza sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 package (2 sheets) refrigerated pie crusts
• 1 egg, beaten (for egg wash)
• Fresh basil or parsley for garnish (optional)

Preparing the Filling

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Increase the heat to medium-high and add the ground beef or Italian sausage to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
4. Stir in the diced bell peppers and sliced mushrooms. Cook for another 5 minutes until the vegetables are tender.
5. Pour in the pizza sauce and add the Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well to combine and let simmer for about 5 minutes. Remove from heat and let cool slightly.
6. Once the filling has cooled, stir in the shredded mozzarella and cheddar cheese until well combined.

Preparing the Pie Crusts

1. Preheat your oven to 400°F (200°C).
2. Unroll the refrigerated pie crusts on a clean, flat surface. Using a rolling pin, gently roll out each crust to make it slightly thinner and larger.
3. Using a round cutter or a large glass, cut out circles from the pie crusts that are about 6 inches in diameter. You should be able to get about 6-8 circles from the two sheets of pie crust.
4. Gather any scraps of dough, re-roll, and cut out additional circles as needed.

Assembling the Pizza Pot Pies

1. Grease a muffin tin with cooking spray or butter to prevent sticking.
2. Take one of the pie crust circles and gently press it into the bottom and up the sides of a muffin cup, creating a small bowl shape. Repeat this for all muffin cups.
3. Fill each pie crust with the prepared pizza filling, being careful not to overfill. Leave a little space at the top to allow for the crust to cover the filling.
4. Take another pie crust circle and place it on top of each filled muffin cup. Pinch the edges of the top and bottom crusts together to seal. You can use a fork to crimp the edges for a decorative touch.
5. Using a sharp knife, make a few small slits in the top crust to allow steam to escape during baking.
6. Brush the tops of the pot pies with the beaten egg to give them a golden color when baked.

Baking the Pizza Pot Pies

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
2. Check the pot pies after 15 minutes; if they are browning too quickly, cover them loosely with aluminum foil to prevent burning.
3. Once baked, remove the muffin tin from the oven and let the pot pies cool in the tin for about 5 minutes.
4. Carefully run a knife around the edges of each pot pie to loosen them, then gently lift them out of the muffin tin and place them on a wire rack to cool slightly.

Serving the Pizza Pot Pies

1. Once the pot pies have cooled for a

   Conclusion:

   In summary, these Pizza Pot Pies are a must-try for anyone looking to elevate their pizza experience to a whole new level. With their flaky, golden crust encasing a delicious medley of your favorite pizza toppings, they offer a comforting and satisfying meal that is perfect for any occasion. Whether you’re hosting a casual dinner party, enjoying a cozy night in, or looking for a fun dish to impress your family, these pot pies are sure to be a hit. For serving suggestions, consider pairing your Pizza Pot Pies with a fresh side salad or some garlic bread to round out the meal. You can also experiment with different variations by swapping out the traditional toppings for unique combinations like BBQ chicken, veggie supreme, or even a breakfast-inspired pie with eggs and bacon. The possibilities are endless, allowing you to customize each pot pie to suit your taste preferences. We encourage you to try this delightful recipe and share your experience with friends and family. Whether you stick to the classic pepperoni and cheese or get creative with your own toppings, we would love to hear how your Pizza Pot Pies turn out. Don’t forget to share your photos and feedback on social media, as your culinary creations could inspire others to dive into this delicious dish. Happy cooking! Print

   Pizza Pot Pies: A Delicious Twist on Classic Comfort Food

   

   Print Recipe

   These Pizza Pot Pies are a fun and delicious twist on traditional pizza, featuring a savory blend of ground beef or Italian sausage, colorful vegetables, and melted cheese, all wrapped in a flaky pie crust. Perfect for cozy dinners or as a tasty party snack!

   • Author: Dottie
   • Prep Time: 30 minutes
   • Cook Time: 25 minutes
   • Total Time: 55 minutes
   • Yield: 6–8 pot pies 1x

   Ingredients

   Scale 1x2x3x

   • 1 pound ground beef or Italian sausage
   • 1 small onion, diced
   • 2 cloves garlic, minced
   • 1 cup bell peppers, diced (any color)
   • 1 cup mushrooms, sliced
   • 1 can (15 oz) pizza sauce
   • 1 teaspoon Italian seasoning
   • 1 teaspoon red pepper flakes (optional)
   • Salt and pepper to taste
   • 1 cup shredded mozzarella cheese
   • 1 cup shredded cheddar cheese
   • 1 package (2 sheets) refrigerated pie crusts
   • 1 egg, beaten (for egg wash)
   • Fresh basil or parsley for garnish (optional)

   Instructions

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   1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
   2. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
   3. Increase the heat to medium-high and add the ground beef or Italian sausage to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
   4. Stir in the diced bell peppers and sliced mushrooms. Cook for another 5 minutes until the vegetables are tender.
   5. Pour in the pizza sauce and add the Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well to combine and let simmer for about 5 minutes. Remove from heat and let cool slightly.
   6. Once the filling has cooled, stir in the shredded mozzarella and cheddar cheese until well combined.
   7. Preheat your oven to 400°F (200°C).
   8. Unroll the refrigerated pie crusts on a clean, flat surface. Using a rolling pin, gently roll out each crust to make it slightly thinner and larger.
   9. Using a round cutter or a large glass, cut out circles from the pie crusts that are about 6 inches in diameter. You should be able to get about 6-8 circles from the two sheets of pie crust.
   10. Gather any scraps of dough, re-roll, and cut out additional circles as needed.
   11. Grease a muffin tin with cooking spray or butter to prevent sticking.
   12. Take one of the pie crust circles and gently press it into the bottom and up the sides of a muffin cup, creating a small bowl shape. Repeat this for all muffin cups.
   13. Fill each pie crust with the prepared pizza filling, being careful not to overfill. Leave a little space at the top to allow for the crust to cover the filling.
   14. Take another pie crust circle and place it on top of each filled muffin cup. Pinch the edges of the top and bottom crusts together to seal. You can use a fork to crimp the edges for a decorative touch.
   15. Using a sharp knife, make a few small slits in the top crust to allow steam to escape during baking.
   16. Brush the tops of the pot pies with the beaten egg to give them a golden color when baked.
   17. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
   18. Check the pot pies after 15 minutes; if they are browning too quickly, cover them loosely with aluminum foil to prevent burning.
   19. Once baked, remove the muffin tin from the oven and let the pot pies cool in the tin for about 5 minutes.
   20. Carefully run a knife around the edges of each pot pie to loosen them, then gently lift them out of the muffin tin and place them on a wire rack to cool slightly.
   21. Once the pot pies have cooled for a few minutes, serve them warm, garnished with fresh basil or parsley if desired. Enjoy your delicious pizza pot pies!

   “`

   Notes

   • Feel free to customize the filling with your favorite pizza toppings, such as pepperoni, olives, or spinach.
   • These pot pies can be made ahead of time and frozen before baking. Just add a few extra minutes to the baking time if baking from frozen.