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A close-up of a savory Pizza Pot Pie, featuring a golden, flaky crust filled with bubbling marinara sauce, melted cheese, and ground meat, served on a white plate.
Maryam

Skillet Pizza Pot Pie

A fun and comforting twist on a classic, this Skillet Pizza Pot Pie features a savory pizza filling topped with a flaky, golden-brown crust, all baked to perfection in one dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tbsp olive oil
  • 1 lb Italian sausage mild or hot, casing removed, or ground beef
  • 1/2 cup yellow onion finely chopped
  • 1/2 cup green bell pepper finely chopped
  • 1 clove garlic minced
  • 1 can crushed tomatoes 15 oz, or 1.5 cups marinara sauce
  • 1/2 cup sliced pepperoni
  • 1/4 cup sliced black olives optional
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional, for heat
  • to taste Salt and black pepper
  • 1 cup shredded mozzarella cheese for mixing into filling
For the Topping
  • 1 can refrigerated crescent roll dough 8 oz, or 1 sheet puff pastry, thawed
  • 1 cup shredded mozzarella cheese for topping
  • 2 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning optional, for dusting

Equipment

  • Large oven-safe skillet (10-12 inch)
  • Cutting board
  • Sharp knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Filling
  1. Heat olive oil in a large oven-safe skillet (e.g., cast iron, 10-12 inch) over medium-high heat. Add Italian sausage (or ground beef) and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
  2. Add chopped onion and bell pepper to the skillet with the cooked sausage. Sauté for 3-5 minutes until vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.
  3. Pour in crushed tomatoes (or marinara sauce), add sliced pepperoni, black olives (if using), oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
  4. Stir 1 cup of shredded mozzarella cheese into the filling until just combined and melted. Remove skillet from heat.
Prepare the Topping
  1. Preheat oven to 375°F (190°C). If using crescent roll dough, unroll it and press seams together to form a solid sheet. If using puff pastry, unfold it.
  2. Place the crescent roll dough or puff pastry sheet over the hot pizza filling in the skillet. Gently press down the edges to seal them against the rim of the skillet, creating a 'pie crust' effect.
  3. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the pastry topping, then sprinkle with grated Parmesan cheese and Italian seasoning (if using).
Bake the Pot Pie
  1. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the cheese is melted and bubbly.
  2. Carefully remove the skillet from the oven. Let the Pizza Pot Pie rest for 5-10 minutes before serving to allow the filling to set slightly. Serve hot directly from the skillet.

Notes

For extra flavor, brush the pastry with a beaten egg wash before baking for a shinier, richer golden crust. You can customize the filling with your favorite pizza toppings like mushrooms, bacon, or different cheeses. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.