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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!

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