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Pizza Pot Pie Recipe: Easy, Cheesy, & Utterly Delicious!

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This Pizza Pot Pie combines the comforting flavors of classic pizza with the heartiness of a pot pie, creating a delightful dish that’s perfect for family dinners. It’s easy to make and fully customizable with your favorite toppings!

Ingredients

Scale
  • 2 store-bought pie crusts
  • Pizza sauce (jarred or homemade)
  • Shredded low-moisture, part-skim mozzarella cheese
  • Shredded provolone cheese (optional)
  • Grated Parmesan cheese (optional)
  • Lean ground beef
  • Sliced pepperoni
  • Diced bell peppers (any color)
  • Diced onion
  • Sliced mushrooms
  • Black olives (optional)
  • Spinach (wilted and squeezed dry, optional)
  • Finely chopped zucchini (optional)
  • Italian seasoning blend
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Beaten egg (for egg wash, optional)

Instructions

  1. Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Once it’s fully cooked and no longer pink, drain any excess grease.
  2. To the same skillet, add a drizzle of olive oil. Then, toss in the diced onions and bell peppers, cooking them until they start to soften, about 5-7 minutes. If using mushrooms, add them now and cook until they release their moisture.
  3. Stir the cooked ground beef back into the skillet with the sautéed vegetables. Pour in the pizza sauce and add the Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir well to combine and let it simmer for about 5 minutes. Remove from heat.
  4. For a truly 'pot pie' feel, carefully unroll one of the pie crusts and gently press it into a 9-inch deep-dish pie plate or an oven-safe cast iron skillet, ensuring it extends slightly up the sides.
  5. Spread about half of the cooked meat and vegetable mixture evenly over the bottom crust. Sprinkle about half of the shredded mozzarella and provolone cheese over the filling, followed by a layer of pepperoni slices. Repeat this layering with the remaining meat mixture, the rest of the cheese, and the remaining pepperoni slices.
  6. Carefully unroll the second pie crust and place it over the filling. If you used a bottom crust, gently press the edges of the top crust to the bottom crust, crimping them to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
  7. If desired, lightly brush the top of the pie crust with a beaten egg for a golden finish.
  8. Place the pie plate on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
  9. Let the Pizza Pot Pie sit for at least 10-15 minutes after removing it from the oven to allow the filling to set. Then, slice and enjoy!

Nutrition

Keywords: To prevent a soggy bottom, brush the bottom crust with egg white or sprinkle with dry breadcrumbs before adding the filling. Customize your toppings with your favorite pizza additions, and consider pre-baking the bottom crust for extra crispiness.

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