Perfect Pizza Pot Pie Recipe

Introduction

This Perfect Pizza Pot Pie combines the best of pizza and pot pie into one comforting dish. Wrapped in a flaky homemade crust, it’s filled with savory meat, vegetables, and plenty of cheese for a guaranteed crowd-pleaser.

Ingredients

• 2 ½ cups All-purpose flour (for crust)
• 1 cup Unsalted butter, cold and cubed
• 6 tablespoons Cold water (adjust as needed)
• 1 teaspoon Salt (for dough)
• 1 lb Ground beef or Italian sausage (choose preferred protein)
• 1 ½ cups Marinara sauce (store-bought or homemade)
• 1 ½ cups Mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shredded
• 1 cup Bell peppers, diced
• ½ cup Onion, chopped
• ½ cup Mushrooms, sliced
• 12 slices Pepperoni (optional)
• 1 teaspoon Italian seasoning (optional)
• ½ teaspoon Garlic powder (optional)
• ¼ teaspoon Black pepper (optional)
• 1 tablespoon Olive oil (for sautéing)
• 1 large Egg (for egg wash)

Instructions

1. Step 1: In a bowl, mix the flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
2. Step 2: Gradually add cold water, stirring until the dough starts to come together. Form into a ball, wrap in plastic, and chill for 30 minutes.
3. Step 3: While dough chills, heat olive oil in a skillet over medium heat. Brown the ground beef or sausage until fully cooked, breaking it up as it cooks.
4. Step 4: Add chopped onions, diced bell peppers, and sliced mushrooms to the meat. Cook until vegetables soften, about 5 minutes.
5. Step 5: Stir in marinara sauce, Italian seasoning, garlic powder, and black pepper if using. Remove filling from heat and let cool slightly.
6. Step 6: Once cooled, mix in shredded mozzarella and Parmesan cheese.
7. Step 7: Preheat oven to 425°F (220°C). Roll out half the dough to fit the bottom of a pie pan. Press dough into the pan to form the base crust.
8. Step 8: Spoon the filling evenly over the crust. Arrange pepperoni slices on top if desired.
9. Step 9: Roll out remaining dough to cover the pie. Place it over the filling and seal the edges by pinching the top and bottom crusts together.
10. Step 10: Beat the egg and brush it over the top crust. Cut a few steam vents in the crust to allow air to escape during baking.
11. Step 11: Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 25 to 30 minutes until golden brown.
12. Step 12: Let the pot pie rest for 10 minutes before slicing and serving.

Tips & Variations

• Use Italian sausage for extra flavor or substitute with ground turkey for a lighter option.
• Add olives or jalapeños to the filling for a spicy twist.
• For a quicker crust, use store-bought pie dough instead of making your own.
• Brush the crust with garlic butter instead of egg wash for a richer taste.

Storage

Store leftover pizza pot pie covered in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Keep it wrapped tightly in plastic wrap and refrigerated until ready to use.

Is it possible to freeze the pot pie?

Absolutely. Assemble the pot pie but don’t bake it. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Perfect Pizza Pot Pie Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This Perfect Pizza Pot Pie combines the beloved flavors of a classic pizza with the comforting shape of a pot pie, featuring a flaky homemade crust filled with seasoned ground meat, vegetables, marinara sauce, and gooey cheeses. It’s a hearty and satisfying dish that bakes to golden perfection, ideal for pizza lovers seeking a creative twist.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 2 ½ cups All-purpose flour
• 1 cup Unsalted butter, cold and cubed
• 6 tablespoons Cold water (adjust as needed)
• 1 teaspoon Salt

Filling

• 1 lb Ground beef or Italian sausage (choose preferred protein)
• 1 ½ cups Marinara sauce (store-bought or homemade)
• 1 ½ cups Mozzarella cheese, shredded
• ¼ cup Parmesan cheese, shredded
• 1 cup Bell peppers, diced
• ½ cup Onion, chopped
• ½ cup Mushrooms, sliced
• 12 slices Pepperoni (optional)
• 1 teaspoon Italian seasoning (optional)
• ½ teaspoon Garlic powder (optional)
• ¼ teaspoon Black pepper (optional)
• 1 tablespoon Olive oil (for sautéing)
• 1 large Egg (for egg wash)

Instructions

1. Prepare the dough: In a large bowl, mix the all-purpose flour and salt together. Cut in the cold, cubed unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes to firm up.
2. Cook the filling: Heat olive oil in a skillet over medium heat. Add the ground beef or Italian sausage and cook until browned and fully cooked. Remove excess fat if needed. Add chopped onion, diced bell peppers, and sliced mushrooms to the skillet and sauté until the vegetables soften, about 5 minutes.
3. Combine sauce and seasonings: Stir in the marinara sauce, Italian seasoning, garlic powder, and black pepper into the meat and vegetables mixture. Cook for an additional 2 minutes to meld the flavors. Remove from heat and allow the filling to cool slightly.
4. Add cheeses to filling: Once the filling has cooled enough not to melt the cheese, gently fold in the shredded mozzarella and parmesan cheeses until evenly distributed.
5. Roll out bottom crust: On a lightly floured surface, roll out half the dough into a circle large enough to fit your pie pan (about 9-inch). Place the dough in the pan, pressing it firmly along the bottom and sides to form the base crust.
6. Assemble the pot pie: Spoon the cooled filling evenly into the crust-lined pan. Layer the optional pepperoni slices on top of the filling evenly.
7. Top with second crust: Roll out the remaining dough into a similar-sized circle and place it over the filling. Seal the edges by pinching or crimping together. Trim any excess dough, then brush the entire top crust with beaten egg to create a shiny, golden finish.
8. Cut steam vents: Using a sharp knife, cut several small slits or steam vents on the top crust to allow steam to escape during baking, preventing sogginess.
9. Bake the pot pie: Preheat your oven to 425°F (220°C). Bake the assembled pizza pot pie at this temperature for 15 minutes to set the crust. Then reduce the oven temperature to 375°F (190°C) and continue baking for 25–30 minutes until the crust is golden brown and cooked through.
10. Rest before serving: Remove the pot pie from the oven and let it rest for 10 minutes. This resting period helps the filling set up for easier slicing and improves the flavors. Serve warm and enjoy your homemade pizza pot pie.

Notes

• For a vegetarian version, substitute ground meat with a plant-based alternative or additional vegetables.
• If you prefer a spicier filling, add crushed red pepper flakes with the seasonings.
• The crust dough can be prepared a day ahead and refrigerated for convenience.
• Use a mix of Italian sausage and ground beef for more flavor complexity.
• Make sure to cut steam vents on the top crust to prevent bubbling and soggy crust.
• Leftovers can be stored in an airtight container and reheated in the oven for best results.

Keywords: pizza pot pie, pizza pie, homemade pizza, savory pot pie, Italian sausage recipe, comfort food, baked pie