Pizza Pot Pie

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While the saying goes “You eat with your eyes first”…. sometimes you just have to embrace the concept of “Ugly Delicious” because will this pot pie might not be winning any blue ribbons at the fair for being the prettiest – it is packed with excellent flavor. Pizza Pot Pie is so good – your family will ask for it again!

Pizza Pot Pie

I went with the classic “Supreme” pizza toppings for my pot pie – but, as with any pizza, you could do your favorite combination of toppings. I just wouldn’t suggest going with just pepperoni, as that might end up being a bit excessive. You also want to think about water content of things you put in, which was specifically why I didn’t do mushrooms or olives. Since I wanted onions and bell pepper, I didn’t want to go too far. But feel free to change it up.

Pizza Pot Pie

It is important that you use deep pie dishes, otherwise you will have far too much filling. If you only have regular pie dishes, you will want to pair down what you put in the filling as well as lessen the time. You could also buy the deep dish pie crusts that come in a disposable tin (like I did!) from the freezer section. Makes clean up much faster.

Pizza Pot Pie

When it comes time to serve this up, you just have to accept the fact that it is not going to hold together like a piece of dessert pie or cheesecake. It will be messy, but it is so super yum, you are not even going to care. Letting it cool for a little while will help it firm up some to make it slightly easier to serve. This quick pizza sauce is also great for dipping mozzarella sticks or bread sticks in or even just for a quick pasta sauce for lunch.

Pizza Pot Pie

Now Let’s Get Cookin’!


Pizza Pot Pie

Create a delicious supreme pizza experience in pot pie form!
Course Main Course
Cuisine American
Keyword bell peppers, Italian Sausage, mozzarella, pepperoni, pie crust, pizza sauce, pot pie, ricotta, Sausage
Prep Time 5 minutes
Cook Time 1 hour
Servings 2 8in Pies


  • 2 8in Pie Deep Dishes


  • 4 Pie Crusts thawed
  • 16 oz Ricotta Cheese
  • 1 lb Italian Sausage
  • 5 oz Mini Pepperonis
  • 1 Green Bell Pepper diced
  • ½ Medium White Onion diced
  • 4 Mozzarella Cheese sticks cut into 1-inch chunks
  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • ½ cup Parmesan Cheese grated

For the Pizza Sauce (you can also just use a 15oz jar of pizza sauce)

  • 1 15oz can Tomato Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Dried Minced Onion
  • 1 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt


  • Preheat oven to 400degF.
  • Spray pie dishes with cooking oil. Place one crust in each dish and press into place, crimping over edge. Bake for 8 minutes.
  • In a small bowl combine pizza sauce ingredients.
  • In a frying pan over medium high heat, cook and crumble Italian sausage. Remove to paper towel covered plate.
  • In a large bowl, combine ricotta, bell peppers, onions, cooked sausage, mozzarella chunks, pepperoni and pizza sauce. Stir to thoroughly combine.
  • In a microwave safe dish, melt butter. Add parmesan, garlic powder and Italian seasoning. Stir to combine.
  • Divide evenly between the two pie crusts. Place top crust on and crimp edges to close pie. Cut 4 vent holes in top of each pie. Brush melted butter mixture evenly over both pies.
  • Place in oven and bake for 45 minutes. Let cool at least 5 minutes before cutting into to serve.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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