Pizza Pot Pie Recipes

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CHICAGO PIZZA POT PIE



Chicago Pizza Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 pizzas

Number Of Ingredients 13

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional

Steps:

  • Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
  • Preheat the oven to 400 degrees F with a rack in a lower position.
  • Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
  • Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
  • Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
  • Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

UPSIDE-DOWN PIZZA POT PIE



Upside-Down Pizza Pot Pie image

Individual pot pies that taste like pizza! The recipe is great to follow as is, or get creative and add your own favorite toppings! A great dish for kids and adults! This can be accompanied with a salad.

Provided by Mrs. Mistry

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound Italian sausage links, casings removed
1 small onion, sliced
1 green bell pepper, diced
½ cup sliced fresh mushrooms, or more to taste
2 (8 ounce) cans pizza sauce
1 cup shredded mozzarella cheese, divided
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
  • Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
  • Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
  • Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 629.8 calories, Carbohydrate 40.2 g, Cholesterol 62.7 mg, Fat 38 g, Fiber 2.8 g, Protein 28.3 g, SaturatedFat 13.3 g, Sodium 2174.3 mg, Sugar 10.2 g

PIZZA POT PIES



Pizza Pot Pies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

Steps:

  • For the Tomato Sauce:
  • Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
  • Preheat the oven to 400 degrees F.
  • In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

PIZZA POT PIES



Pizza Pot Pies image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

Steps:

  • Special equipment: 6 (10-ounce) ramekins
  • For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
  • Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

EASY POT PIE WITH PIE CRUST



Easy Pot Pie with Pie Crust image

This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.

Provided by Breannazar

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

3 small potatoes, peeled and cut into small pieces
2 (10.5 ounce) cans chicken gravy
1 ½ cups frozen peas and carrots
1 ½ cups chopped leftover chicken
2 (9 inch) refrigerated pie crusts
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
  • Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
  • Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 51.8 g, Cholesterol 59.2 mg, Fat 29.3 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 7.4 g, Sodium 952.9 mg, Sugar 0.8 g

INDIVIDUAL CHEESY PIZZA POT PIE / PIES



Individual Cheesy Pizza Pot Pie / Pies image

Fun, yet family-friendly individual pot pies. These are made with Pillsbury Grands biscuits and are easy to make, but make a great presentation! The ingredients for these pizza pot pies can be varied depending on your personal preferences.

Provided by JOY1998

Categories     Savory Pies

Time 1h2m

Yield 8 individual pot pies, 8 serving(s)

Number Of Ingredients 12

1 cup cubed ham
2 -3 cups of diced pepperoni
3 cups shredded mixed swiss cheese or 3 cups mozzarella cheese
1 1/2 cups pizza sauce
1 cup of drained crushed pineapple
1 (8 count) can Pillsbury Grands refrigerated buttermilk biscuits
1 teaspoon italian seasoning (optional)
2 cups sliced mushrooms (optional)
1 cup of sliced green onion (optional)
1 egg
1 teaspoon sesame seeds (optional)
flour, as needed for rolling biscuits

Steps:

  • Preheat oven to 350 degrees.
  • Stir fry mushrooms and green onions for several minutes in oil or butter.
  • Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
  • Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
  • Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
  • Fill with meat and cheese mixture.
  • Take top of biscuit and flatten out enough to cover top.
  • Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
  • Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
  • Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
  • Let stand for 5 minutes before removing from muffin tin or custard cups.

Nutrition Facts : Calories 311.9, Fat 17.1, SaturatedFat 8.6, Cholesterol 63.7, Sodium 644.1, Carbohydrate 25.5, Fiber 0.9, Sugar 11.7, Protein 14.6

PIZZA POT PIE



Pizza Pot Pie image

I've only made this once, but it was very good and will make it again. I served it with garlic bread, but garlic sticks and a side salad would also be nice. I got this from our local news paper. I liked it because the ingredients are simple, (I make my own pasta sauce), and it's quick to prepare leaving you with a hot, satisfying warm meal. Thanks for trying this.

Provided by peppermintkitty

Categories     Savory Pies

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces wagon wheel macaroni
8 ounces Italian sausage
1 teaspoon instant minced onion
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon ground black pepper
1 (24 ounce) jar traditional-style pasta sauce (I use my own home made)
1 (8 ounce) package mozzarella cheese, cut into thin slices

Steps:

  • Preheat oven to 400°F.
  • Cook and drain pasta as directed on package.
  • While pasta is cooking, break apart Italian sausage and cook over medium heat in a large skillet, until done, about 5-7 minutes add in onion, oregano, basil and pepper, stir well Drain excess fat.
  • Stir cooked sausage, onion, oregano, basil and pepper into pasta sauce in an ungreased 9-inch deep dish pie plate or 2 1/2 quart. casserole dish.
  • Add cooked pasta, blend well.
  • Cover top completely with mozzarella slices.
  • Bake 15 minutes or until cheese is melted and mixture is hot.
  • Great served with garlic bread or garlic sticks and a side salad.

Nutrition Facts : Calories 497.4, Fat 22.8, SaturatedFat 9.6, Cholesterol 54, Sodium 1222.9, Carbohydrate 48.7, Fiber 4.7, Sugar 13.2, Protein 22.9

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oregano. Repeat. Roll out three-quarters of the dough to a thickness of about 1/3. inch, being certain the dough is about 1 inch larger than the pan all. the way around. Transfer dough to top of pizza and tuck in excess all. around. Beat remaining egg with 1 tablespoon water and brush some of. it on top of crust.
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From stevehacks.com


ITALIAN-STYLE PIZZA POT PIE RECIPE | MYRECIPES
Reduce heat to medium. Advertisement. Step 2. Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
From myrecipes.com


POT PIE RECIPES | ALLRECIPES
20 Comforting Pot Pie Recipes. Switch up traditional chicken pot pie with a variety of ingredients. Beef Pot Pie. 239. Chicken Pot Pie. 12975. Veggie Pot …
From allrecipes.com


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