Mini Pizza Pot Pies Recipe

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Imagine a cozy fusion of your favorite deep-dish pizza and a flaky pot pie — that’s exactly what these Mini Pizza Pot Pies deliver. With their golden, buttery crust and bubbling cheese-packed centers, these handheld delights combine the comforting warmth of a pie with the bold flavors of pepperoni pizza. Perfect for parties, school lunches, or a fun twist on weeknight dinner, they’re as fun to make as they are to eat.

Each pie is baked inside its own little foil cup, making cleanup easy and presentation absolutely adorable. You get the full satisfaction of gooey mozzarella, zesty tomato sauce, and crispy pepperoni all packed into a bite-sized buttery shell. Whether you’re making them for kids or serving them as a crowd-pleasing appetizer, these mini pies are guaranteed to disappear fast!

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Ingredients for Mini Pizza Pot Pies Recipe

• 1 sheet refrigerated pie crust (or homemade, if preferred)
• ½ cup pizza sauce
• ¾ cup shredded mozzarella cheese
• ¼ cup mini pepperoni slices (or chopped regular pepperoni)
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• 2 tablespoons grated Parmesan cheese (optional)
• 1 egg (beaten, for egg wash)
• Nonstick spray or melted butter (for greasing the cups)
• 6 small aluminum muffin tins or ramekins

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Step 1: Prepare the Crust

Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface. Using a round cutter or a glass, cut out circles slightly larger than the muffin tin openings. Gently press each dough circle into the bottom and up the sides of your greased aluminum muffin tins, creating a cup shape.

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Step 2: Add the Sauce

Spoon about 1 to 1½ teaspoons of pizza sauce into each dough-lined cup. Spread it evenly across the bottom using the back of the spoon, making sure not to overfill — you want to leave room for cheese and toppings.

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Step 3: Load Up with Cheese and Pepperoni

Sprinkle a layer of shredded mozzarella over the sauce. Then add mini pepperoni slices (or chopped regular ones), followed by a pinch of oregano and garlic powder. Repeat the layering if your cups are deep enough, finishing with more mozzarella on top.

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Step 4: Seal and Finish

Cut out smaller dough circles to serve as lids. Place them over each filled cup and gently press the edges to seal. Crimp with a fork for a decorative edge if desired. Brush the tops with the beaten egg for a glossy, golden finish. Optionally, sprinkle with Parmesan cheese for extra flavor.

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Step 5: Bake to Perfection

Place the muffin tins on a baking sheet to catch any spills. Bake in the preheated oven for 20–25 minutes, or until the tops are golden brown and you see bubbly cheese peeking through. Let them cool for 5 minutes before serving — the filling will be hot!

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Estimated Nutrition (per mini pot pie)

• Calories: 220
• Protein: 8g
• Carbohydrates: 18g
• Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 430mg
• Sugar: 2g
• Fiber: 1g

Note: Nutrition may vary depending on the type of crust and toppings used.

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Frequently Asked Questions

1. Can I use puff pastry instead of pie crust?

Yes, puff pastry works beautifully and gives a flakier, lighter texture, though it may puff up more during baking.

2. Are these good for kids’ lunchboxes?

Absolutely! Once cooled, they pack easily and are great at room temperature or lightly reheated.

3. Can I make these vegetarian?

Of course! Swap out the pepperoni for mushrooms, bell peppers, olives, or any of your favorite veggie pizza toppings.

4. How can I make them gluten-free?

Use a gluten-free pie crust or dough — many store-bought options are available. Just ensure the rest of your ingredients are also certified gluten-free.

5. Can I prepare the dough cups in advance?

Yes, you can press the crust into the tins and store them in the fridge (covered) up to 24 hours before filling and baking.

6. Can I add more cheese?

Definitely — just be careful not to overfill the cups, as they may overflow in the oven.

7. What’s the best way to reheat them without getting soggy?

Reheating in an oven or air fryer works best to maintain crispness. Microwaving is faster but softens the crust.

8. Can I make a large pie version of this?

Sure! Just use a standard pie dish and adjust the bake time to around 30–35 minutes, or until the crust is golden and the filling is bubbling.

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