Finally, avoid baking them too long. Grands biscuits cook quickly, and overbaking dries out the edges while leaving the inside chewy. Pull them when the cheese is melted and the biscuit tops are golden. Residual heat continues cooking them as they cool.
Serving Suggestions
I like serving these Pizza Pot Pies with a side of warm marinara for dipping. It makes the experience feel like eating pizza rolls, calzones, and cupcakes all combined into one delicious bite. Kids especially love dipping them, and it turns dinner into a fun, interactive experience.
When I’m hosting guests, I serve these alongside a crisp Caesar salad or a simple spinach salad with balsamic glaze. The freshness of the greens balances the cheesy richness of the pot pies beautifully. Plus, they look adorable arranged on a platter with a little cup of sauce in the middle.
These also make a great game-day snack. I’ve brought them to several potlucks, and they disappear faster than anything else on the table. They’re easy to hold in one hand—perfect for snacking while watching TV or chatting with friends. They reheat well, too, making them great for entertaining.
And of course, they’re perfect for family dinners. I love serving these on Fridays when everyone wants something fun but I don’t want a huge cleanup. Pair them with garlic bread twists or a veggie tray, and you’ve got an easy, kid-approved meal.
Variations & Customizations
One of my favorite variations is the Supreme Pizza version. I sauté a little onion, bell pepper, and mushroom, then add those on top of the sauce before the cheese. It gives the pot pies that classic loaded-pizza flavor. If I’m feeling extra indulgent, I sprinkle crumbled sausage in too.
I’ve also made a Hawaiian version using small chunks of ham and pineapple tidbits. The sweetness of the pineapple works surprisingly well, and the biscuit crust meshes perfectly with those flavors. Even people who swear they “don’t like pineapple on pizza” usually end up loving the mini pot pie version.
For a meat-lover’s take, I add crumbled cooked sausage and chopped pepperoni. It makes the pot pie heartier and gives a satisfying savory depth. Sometimes I even mix a little grated Parmesan in with the mozzarella for extra richness.
If you want a lighter version, you can swap the biscuits for canned pizza dough cut into squares and pressed into the muffin cups. It bakes with a slightly thinner, crispier texture. I’ve also made vegetarian versions with spinach, olives, tomatoes, and feta—it’s amazing how customizable this recipe is.
How to Store, Freeze & Reheat
When storing leftovers, I let the Pizza Pot Pies cool completely before placing them in an airtight container. At room temperature, they stay fresh for about a day, but I prefer keeping them in the refrigerator, where they hold up beautifully for three to four days. The biscuit stays soft, and the cheese reheats nicely without becoming rubbery.
Freezing these pot pies works better than I expected. I freeze them individually on a baking sheet first, so they don’t stick together, then transfer them to a freezer bag. They freeze for up to two months without losing any flavor. It’s amazing how well the biscuit holds up after thawing.
To reheat, the oven gives the best results. I warm them at 350°F until the cheese melts again and the tops crisp slightly—about 10 minutes if refrigerated, 20 if frozen. The microwave works in a pinch, but it softens the biscuit, so I only use it when I’m short on time. For crisping after a microwave reheat, a quick minute in the air fryer works beautifully.
If you want to prep them ahead of time, assemble the pot pies but don’t bake them. Cover the tray and refrigerate for up to 12 hours. When you’re ready, bake as usual. This is one of my favorite tricks for busy nights—everything is ready to pop in the oven.
Nutrition Information
These Pizza Pot Pies are definitely a comfort food, but what I love is that they’re portion-controlled and made with simple ingredients. One pot pie gives you that cheesy, doughy pizza satisfaction without needing to eat multiple slices. Mozzarella adds protein, the biscuit dough gives carbs and texture, and the pepperoni brings salty richness.
Because you control the ingredients, you can adjust them to your needs. You can use low-fat mozzarella, turkey pepperoni, or even reduced-fat biscuits if you want a lighter version. I’ve tried all of those variations, and they still taste amazing. The recipe is surprisingly flexible.
Each pot pie is filling enough that one or two can easily make a full meal when paired with a side salad. And if you add extra veggies, you can boost the nutritional value without sacrificing flavor. It’s all about balance and making the recipe work for you.
Most importantly, this is one of those meals that feeds your soul a bit. Even if it’s not the lightest dish, it’s cozy, satisfying, and brings joy to the table—sometimes that matters more than anything else.
FAQ Section
Can I use pizza dough instead of biscuits?
Yes! I’ve made these with canned pizza dough cut into squares, and they come out slightly crispier but still delicious. Just adjust the baking time by a few minutes.
Can I make these vegetarian?
Absolutely. Skip the pepperoni and add mushrooms, olives, spinach, onions, or any veggies you love. I’ve made a roasted veggie version that was fantastic.
Why are my biscuits not cooking all the way through?
You may have used too much sauce or too many toppings. Keep the filling light so the biscuit cooks evenly. Also, avoid over-thick dough—flatten it evenly.
Can I use homemade biscuit dough?
Yes! I’ve tried this once, and it works beautifully as long as the dough isn’t too sticky. Just make sure to oil the muffin cups well.
Do these work in an air fryer?
Yes, but you need silicone muffin cups. They bake fast—usually in about 8 minutes. Keep a close eye so the cheese doesn’t burn.
Conclusion
These Pizza Pot Pies have become one of my go-to easy dinners because they’re comforting, customizable, and so much fun to make. Every time I bake a batch, I get excited watching the cheese bubble and the biscuits rise into perfectly golden tops. Whether you’re cooking for kids, hosting friends, or just craving a cozy pizza night with minimal effort, this recipe brings big flavor with small effort. I hope these become a beloved favorite in your kitchen just like they are in mine.