Pizza Pot Pie

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pizza pot pie

What’s Up, Hungry People

Back in March, most of the world celebrated “Pi Day” – named for being 3/14, which of course is the start of the infamous, endless sequence of numbers known as π. But while everyone else chowed down on sweet and fruity pies, I, of course, had to use the day as an opportunity to make a literal pizza pot pie – complete with a lattice top. Because, I mean, it really is called pizza pie, to begin with. And if you were to take the definition of “pie” literally (Pie: /pī/ “A baked dish of fruit, or meat and vegetables, typically with a top and base of pastry”) then pizzas by themselves qualify on a “base of pastry”, let alone adding in all the lattice work which is optional anyways – would that make calzones more qualified as pies, if it were though?

My adventure into this savory pie began with crafting the perfect crust. I opted for thinly rolled pizza crusts, aiming for that delightful crunch with every bite. The filling was no less than a feast: a rich, cheesy ground beef mixture, layers of pepperonis, and sautéed vegetables, all hugged tightly by mozzarella’s gooey embrace. And let’s not forget the piece de resistance: a lattice topping, also crafted from the same thinly rolled pizza crust, because why not turn the artistry up a notch?

The entire creation was then lovingly brushed with garlic butter – because let’s face it, every pizza transcends into greatness with an extra touch of garlic. After a patient wait while it baked to a perfectly golden brown, the pizza pot pie emerged from the oven, an ode to pizza lovers who dare to dream.

whole pizza pot pie

Here’s What You Need:

  • Pizza dough: Provides the base and top crust, essential for pie structure and texture.
  • Ground beef: Adds rich, meaty flavor and protein to the filling.
  • Pepperoni: Introduces a spicy, savory element to complement the beef.
  • Cream cheese: Offers creaminess and tang, binding the filling ingredients together.
  • Mozzarella cheese: Melts into a gooey texture, adding a mild, milky flavor.
  • Parmesan cheese: Imparts a salty, nutty flavor and enhances overall taste.
  • Onions: Add sweetness and depth to the filling’s flavor profile.
  • Mushrooms: Provide an earthy taste and meaty texture without adding meat.
  • Cherry tomatoes: Offer a burst of acidity and freshness to balance rich flavors.
  • Butter: Used for sautéing and as a topping, adds richness and helps brown the crust.
  • Garlic powder: Brings a bold, aromatic flavor to the crust and filling.
  • Marinara sauce: Serves as a tangy, herby dipping sauce, complementing the savory pie.
  • Ranch: Adds a cool, creamy counterpoint to the pie’s richness for dipping.
  • Salt & pepper: Essential seasoning that enhances all the flavors in the pie.
pizza pot pie slices

Let’s Cook!

First things first, we need to tackle the pizza dough. Heat your oven up to a cozy 425°F because we’re going to give this pie a nice, warm welcome. Cut your dough in half because we’re making both a bottom and a lattice top – fancy, I know. Roll out one half really thin, just like you would with pie crust, and get it into a greased springform or pie pan. Trim the edges to make it neat. Then, take the other half and roll it out thin too. Cut it into strips for the lattice top. It’s like arts and crafts but with dough and way more fun.

The Filling

Now, onto the beef. Cook it up until it’s nicely crumbled, then stir in that cream cheese until it’s all smooth and combined. Season it with a bit of salt and pepper, then let it cool off a bit – we don’t want to melt our dough base, do we? In the meantime, grab a bit more butter and sauté your onions, mushrooms, and cherry tomatoes until they’re soft and fragrant. This is where the magic starts to happen.

Assembly Time

With your dough lined pan ready, spread the beef mixture over the base. Then, layer on those pepperonis, the sautéed veggies, and whatever else your heart desires. This is your masterpiece, after all. Sprinkle the Parmesan and mozzarella cheese on top because, let’s be honest, cheese is the glue that holds our lives together. Now, bring in the lattice top, trim the edges, and pinch them together to seal the deal.

The Finishing Touch

Melt some butter, mix in the garlic powder, and give it a little seasoning love with salt and pepper. Brush this garlicky goodness all over the top of your pie and the exposed dough edges. This will give it a golden glow and an aroma that’ll have everyone hovering in the kitchen. Pop it in the oven for 20-25 minutes until it’s looking golden and irresistible.

pizza pot pie recipe

Once the pie had set for a bit, it was time for the moment of truth. Cutting into the pie, I was greeted by that satisfying crunch, the layers separating to reveal the hearty, flavorful filling within. Each slice was like an extra thick piece of pizza, robust and inviting, a testament to the joy of experimenting in the kitchen. Serving it was a delight, and watching it disappear slice by slice was the ultimate reward for a culinary curiosity turned delicious success.

Pizza Pot Pie Perfection:

  • Roll the dough thinly: The key to a perfect crust is rolling the pizza dough as thin as pie crust. This ensures a crisp, flaky base and topping without overpowering the filling.
  • Let the beef mixture cool: Cooling the beef and cream cheese mixture before assembling prevents the bottom crust from becoming soggy. It also makes the pie easier to assemble.
  • Sauté vegetables until soft: Softening the onions, mushrooms, and cherry tomatoes before adding them to the pie ensures they’re fully cooked and flavors are melded.
  • Seal the edges well: Pinching the edges of the lattice top to the base crust prevents the filling from leaking and ensures a beautiful presentation.
  • Brush with garlic butter: Coating the lattice top and edges with garlic butter before baking enhances flavor and helps achieve a golden, delicious crust.
  • Rest before serving: Allowing the pie to rest after baking solidifies the filling, making it easier to cut and serve without the filling spilling out.
  • Adjust seasoning to taste: Don’t be shy with salt and pepper. Season the beef and butter mixture to your taste to bring out all the flavors.
  • Use a springform pan for easy serving: A springform pan makes it easier to remove the pie without damaging its structure, ensuring your pizza pot pie looks as good as it tastes.
pi day pizza pot pie

And there you have it, Hungry People, the inside scoop on crafting a pizza pot pie that could very well be your next dinner table showstopper. It’s a bit like flipping the script on traditional pizza night, with a twist that’s as fun to make as it is to eat. Sure, it might take a tad more effort than slapping toppings on a flat piece of dough, but the end result? A pie that’s a nod to both pizza lovers and pie aficionados alike.

This creation is a testament to the fact that sometimes, mixing up the routine can lead to some pretty delightful surprises. So, the next time Pi Day rolls around, or frankly, whenever the craving hits, remember this recipe. It’s a perfect way to shake things up in the kitchen without having to embark on an overly complicated culinary quest. Plus, it’s a surefire way to impress your friends, family, or just treat yourself. Because at the end of the day, who doesn’t love a good pie? Especially when it’s filled with all the pizza goodness. Enjoy, folks!

pizza pie lattice

Pizza Pot Pie

The Starving Chef
This pizza pot pie combines the joy of pizza with the classic structure of a pie for a deliciously unique meal.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Pizza
Cuisine American, Pizza
Servings 8


  • 16 oz pizza dough
  • 16 oz ground beef
  • 15 slices pepperoni as desired
  • 8 oz cream cheese room temperature
  • 1 cup mozzarella cheese
  • ¼ cup Parmesan cheese
  • ½ cup onions chopped
  • ½ cup mushrooms chopped
  • ¼ cup cherry tomatoes halved
  • 3 tablespoons butter melted + more as needed to saute
  • 1 tablespoon garlic powder
  • 1 cup marinara sauce for dipping
  • ¼ cup ranch for dipping
  • salt & pepper to taste


  • Preheat the oven to 425°F. Cut the pizza dough in half. Roll one half extremely thin, about the same thickness as a pie crust dough sheet. Grease a springform pan or pie pan with cooking oil. Line the pan with the thin pizza dough sheet and trim to fit the pan. Roll out the other half of the dough so it is as thin as pie crust. Use a pizza cutter to cut the dough into strips, then assemble a lattice pie topper by overlaying the strips of dough in an alternating fashion.
  • Cook and crumble the ground beef in a skillet over medium heat. Stir in the cream cheese until completely incorporated. Season with salt and pepper, then let cool for several minutes. While it cools, sauté the onions, mushrooms, and cherry tomatoes in a teaspoon of butter over medium heat for about ten minutes, until the onions have softened.
  • Spread the beef mixture into the pan lined with the pizza dough. Top with the pepperonis, sautéed vegetables, and other toppings as desired. Sprinkle the Parmesan and mozzarella cheeses over the top. Add the lattice to the top of the pie, trimming to fit, and pinching the edges to close.
  • Melt the butter and stir in the garlic powder. Season with salt and pepper, as desired. Brush the garlic butter across the top of the lattice and any exposed sides of the dough. Bake for 20-25 minutes, until the crust is golden brown and crisp. Let rest for about 10-20 minutes before cutting; otherwise, the filling may seep out. If using a springform pan, release the pie and slide it onto a serving platter. Serve with marinara and ranch dressing for dipping. Enjoy!
Keyword cheese, dough, mozzarella, pizza
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