Pizza Pot Pie

If you’ve been hunting for the coziest, easiest, most crowd-pleasing comfort food, this Pizza Pot Pie is IT. This pizza pot pie is cheesy, saucy, and so ridiculously satisfying that my kids literally cheer when they smell it baking. Pizza pot pie basically gives you all the joy of pizza night with the warm hug of a casserole, and it’s perfect for busy nights, meal prep Sundays, or when you just need something fun on the table.

I stumbled into this recipe on one of those “what’s in the fridge” nights years ago. Leftover chicken, some veggies, a ball of pizza dough, and a jar of sauce—I just started layering it into a pie dish and hoped for the best. It came out golden, bubbling, and honestly? Shockingly good. I’ve been tweaking it ever since here in my Austin kitchen, and now it’s one of my most requested “please post this” recipes from friends and Pinterest people.

You get a crispy, golden crust, gooey mozzarella and cheddar, a hearty filling packed with chicken and veggies, and all that cozy pizza flavor in every single forkful. Minimal prep, kid-approved, easy to customize for different diets, and it reheats like a dream. You can absolutely do this. You’re going to make Pizza Pot Pie once and then… again and again and again!!!

Why This Pizza Pot Pie Belongs In Your Regular Rotation

You’re going to love this Pizza Pot Pie because it checks every single box: it’s simple, it’s flexible, and it’s pure comfort. This is the kind of recipe that makes people lean back in their chair and say “oh my gosh this is SO good” more than once, and yes, I’m absolutely repeating that on purpose. It works for busy parents who need a full meal in one dish, for meal preppers who want leftovers that taste even better the next day, and for my fellow cheese-lovers who just want that dramatic, melty slice.

It’s also very forgiving. Got leftover cooked chicken? Use it. Prefer chicken sausage or turkey sausage? Perfect. Want extra veggies for a lighter, more fiber-rich version? Pile them in. If you’re trying to be a bit more health-conscious, you can add extra mixed vegetables, go heavier on lean protein, and even use a whole-wheat crust—still incredibly delicious, still wildly cozy. This is a no-stress, no-perfection-needed kind of recipe, which I love. Make it for game night, Sunday dinner, or a random Wednesday when everyone’s tired and grumpy and you need a guaranteed win. This Pizza Pot Pie shows up, every time, and it shows off.

What You Need For Pizza Pot Pie

• 1 pre-made deep-dish pizza crust
• 1 cup mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded
• 1 cup cooked and diced chicken or sausage
• 1 cup mixed vegetables (like peas, carrots, and corn)
• 1 cup pizza sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 egg (for egg wash)

The deep-dish pizza crust is the magic shortcut here—it gives you that thick, bready, comforting base without any kneading or rising. I usually grab mine from the refrigerated section at H‑E‑B or Trader Joe’s, but any grocery store brand works. If you only find regular pizza dough, that’s fine, just roll it a bit thicker.

The mix of mozzarella and cheddar is intentional: mozzarella brings the stretch, cheddar brings that sharp, extra flavor. If you’re trying to cut a little fat, you can use part-skim mozzarella or even a reduced-fat cheddar. Or go wild and swap in provolone or a little feta for fun.

For the protein, cooked chicken or chicken/turkey sausage are both fantastic—great way to use up rotisserie chicken too. Mixed veggies make it a full meal in one slice, and you can totally add bell peppers, mushrooms, or spinach for extra color and nutrition. Use whatever you have; this recipe LOVES flexibility.

Cost tip: this is a lovely “clean out the fridge” dish. Use leftover veggies and cheese odds and ends, and you’ve basically turned scraps into a showstopper dinner. Experiment. Truly. You can’t mess this up much.

How To Make Pizza Pot Pie (Step-By-Step Overview)

1. Preheat the oven to 375°F (190°C).
2. Roll out the deep-dish pizza crust and press it into a pie dish, leaving some overhang.
3. In a bowl, mix together the cooked chicken or sausage, mixed vegetables, pizza sauce, Italian seasoning, salt, and pepper.
4. Spread the mixture evenly into the crust and top with shredded mozzarella and cheddar cheese.
5. Fold the overhanging crust over the filling, crimping the edges to seal.
6. Beat the egg and brush it over the crust.
7. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the cheese is bubbly.
8. Let it cool for a few minutes before slicing and serving.

Let’s slow that down just a bit. While the oven heats, get your pie dish ready and don’t stress if your crust looks a little lopsided—this is a rustic, cozy dish, not a bakery showcase. Press the dough into the dish and let some of it hang over the edge; that overhang is what folds over to create that gorgeous pot pie “lid.”

When you mix your filling, taste it! This is where you adjust the salt, pepper, and Italian seasoning. If it tastes good in the bowl, it will taste amazing baked. If it looks a little saucy, don’t worry, it thickens up as it bakes and cools.

When you fold the crust over, just gently pull and drape. If it tears? Pinch it back together. Nobody will see. The egg wash is your secret weapon for that deep golden, shiny top—if you’re egg-free, you can skip it or brush with a little milk or olive oil instead.

Bake until the crust is deeply golden and you can see the cheese bubbling at the edges—usually 35–40 minutes, but ovens lie, so peek at 30. If it’s browning too fast, tent with foil. And please, let it rest 5–10 minutes before cutting or the filling will slide everywhere. Smells incredible though, I know, it’s hard to wait!!!

Smart Tips To Make Pizza Pot Pie Even Easier

If you want to get ahead, you can assemble the entire pot pie earlier in the day, cover it tightly, and keep it in the fridge. When ready to bake, add an extra 5–10 minutes since it’s starting cold. For meal prep, I actually bake it fully, let it cool, and then portion into containers—reheats beautifully for lunches.

Store leftovers covered in the fridge for up to 3 days. To reheat, the oven or air fryer is your best friend: 350°F until warmed through keeps the crust crisp. The microwave is faster, of course, but the crust softens a bit (still yummy though).

Want to batch cook? Double the recipe and bake in two pie dishes or a big casserole. This is amazing for feeding a crowd or stocking the freezer. You can also make mini versions in ramekins or muffin tins for kids—same idea, just shorter bake time.

For little eaters, go lighter on the seasoning if they’re sensitive, cut the pieces into small squares, and maybe call it “pizza pie surprise.” You’re still in charge here, but also they love feeling like dinner is FUN. And if your crust shrinks or the filling bubbles over a bit, it’s okay. Honestly it’s all okay. You’re doing great.

How To Serve Pizza Pot Pie (And Make It Feel Special)

I love serving Pizza Pot Pie with a simple green salad or some roasted broccoli for balance—it’s a full, happy meal on one plate. Garlic bread or breadsticks on the side? Totally over-the-top in the best way. For a casual vibe, just bring the dish straight to the table and let everyone scoop their own slice; it feels cozy and communal.

This dish is perfect for movie nights, game days, or when you have friends over and don’t want to fuss with individual pizzas. I also like it for Sunday dinner because the leftovers are SO good for Monday lunches (one less thing to think about when the week hits).

Leftovers can be diced up and tucked into a lunchbox, or even chopped and folded into scrambled eggs the next morning—kind of like a breakfast pizza casserole situation. Is that excessive? Maybe. Do I still do it? Absolutely.

However you serve it, promise me you’ll cut into that first slice while everyone is watching so they get the full cheese-pull moment. It’s dramatic, it’s fun, and it’s honestly half the joy!!!

Your Pizza Pot Pie Questions, Answered

This Pizza Pot Pie is easy, it’s wildly delicious, and it’s the kind of recipe that just works for real life. Make it exactly as written the first time, then start making it yours—different veggies, different cheeses, different proteins, all that good stuff.

If you try it, tell me everything: what you used, how your family liked it, what you’d change next time. Tag me if you share on Pinterest or Instagram so I can cheer you on from my little Austin kitchen because you really can do this and you really did just make the coziest Pizza Pot Pie ever… right?

Pizza Pot Pie

A cozy, cheesy pizza pot pie packed with chicken, veggies, and all the joy of pizza night, perfect for busy evenings and meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 6 servings

Calories 400 kcal

Ingredients

  

For the crust and topping

• 1 pre-made deep-dish pizza crust 1 pre-made deep-dish pizza crust Store-bought works perfectly.
• 1 cup 1 cup mozzarella cheese, shredded Mozzarella for that stretchy cheese pull.
• 1 cup 1 cup cheddar cheese, shredded Chadds sharp flavor.
• 1 egg 1 egg (for egg wash) Use for brushing on the crust.

For the filling

• 1 cup 1 cup cooked and diced chicken or sausage Great for using up leftover rotisserie chicken.
• 1 cup 1 cup mixed vegetables (like peas, carrots, and corn) Feel free to add extra veggies.
• 1 cup 1 cup pizza sauce Keep the sauce quantity moderate to avoid sogginess.
• 1 teaspoon 1 teaspoon Italian seasoning For added flavor.
• to taste none Salt and pepper to taste Adjust according to your preference.

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Roll out the deep-dish pizza crust and press it into a pie dish, leaving some overhang.
• In a bowl, mix together the cooked chicken or sausage, mixed vegetables, pizza sauce, Italian seasoning, salt, and pepper.
• Spread the mixture evenly into the crust and top with shredded mozzarella and cheddar cheese.
• Fold the overhanging crust over the filling, crimping the edges to seal.
• Beat the egg and brush it over the crust.

Cooking

• Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and the cheese is bubbly.
• Let it cool for a few minutes before slicing and serving.

Notes

Store leftovers covered in the fridge for up to 3 days. If assembling ahead, refrigerate and add 5-10 additional minutes of bake time. Works well for meal prep, leftovers can be reheated in the oven or air fryer to keep the crust crispy.

Keyword Casserole, Comfort Food, Easy Dinner, Meal Prep, Pizza Pot Pie