I bake them until the cheese is bubbling and the tops turn golden. Your kitchen will smell unbelievable—like pizza and fresh bread mixed together. When they come out, I let them cool just a couple of minutes before lifting them gently from the pan. They’re still super hot inside, but I can never resist tearing one open to see that cheese pull. Every time, I get that satisfying stretchy moment that makes these pot pies feel like a little miracle.
Pro Tips for Best Results
I tested this three different ways—flattening the biscuits a lot, flattening them a little, and not flattening them at all—and the best results come from a medium press. You want the biscuit thin enough to hold fillings but thick enough to puff nicely. Over-flattening makes them too dense, and under-flattening makes them puff too high.
Another trick I learned the hard way is to avoid overfilling them with sauce. More sauce seems like a great idea… until it bubbles over and burns on your muffin pan. One tablespoon is perfect. It gives plenty of flavor without turning into a mini sauce explosion. If you want a saucier bite, serve extra sauce on the side for dipping.
Also, brush the pan generously with oil, especially around the rim. The cheese tends to crisp against the metal, and while that crispy cheese edge tastes heavenly, it can stick if the pan isn’t coated well. I once pulled too hard on a stuck pot pie and ended up tearing the entire crust off. Now I never skip the oil.
Finally, don’t skip the cooling time. I know it’s tempting to dig in right away, but these little beauties are lava-hot inside. Giving them even three minutes to cool helps set the cheese, keeps the crust from tearing, and saves your fingertips.
Common Mistakes to Avoid
I made this mistake the first time—using too much sauce. I thought more was better, but it completely overwhelmed the biscuit and made the bottom soggy. Stick to the recommended amount and offer extra sauce on the side. You’ll get all the flavor without the mess.
Another common mistake is forgetting to flatten the biscuits before placing them in the pan. If you just drop the whole biscuit into a muffin cup, it won’t create that perfect pot pie shape. It will puff into a dome, pushing all the toppings off. A gentle press makes a world of difference.
Some people also skip oiling the pan, thinking the biscuits have enough fat to prevent sticking. I’ve tested it without oil, and they DO stick. The cheese especially cements itself to the edges, and you end up scraping everything out instead of lifting out cute little pot pies.(See the next page below to continue…)