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.
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.