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Mini Pizza Pot Pies with Whole-Wheat Crust

I was so excited to make this dish for Mr. How Sweet. I had the idea in my head for days — pepperoni and chicken on a whole wheat crust sounded like his dream meal.

I was even more thrilled when I learned he loved chicken pot pies. Somehow I hadn’t known that before. It’s like finding out he prefers a NASCAR grandstand over a sandy beach with a margarita — things you should probably learn before you marry someone.

So I put two obvious loves together: pot pies and pizza. Pizza + pot pie = happy belly, right?

Baked pizza pot pies with golden crust

When I told him I was making pizza pot pies he reacted like I’d proposed something outrageous — he pouted, he complained, he grimaced. For a minute it looked like I’d pulled off the worst culinary crime in history.

Then I made them. They smelled incredible — like a pepperoni pizza-scented candle come to life — and they looked even better. Cheese bubbling, crust golden and crisp. I didn’t care about burning my mouth; I had to eat one right away.

Close up of bubbling cheese on pizza pot pie

I like to tell myself the whole wheat crust evens out the excess of cheese. That may be a stretch, but when cheese is involved I lose all restraint. I just keep adding it — and adding — and adding. Who can really be against more cheese?

Extra cheesy pizza pot pie

Pizza Pot Pies with Whole Wheat Crust

These individual pizza pot pies combine shredded chicken, pepperoni, vegetables, a rich tomato sauce and lots of cheese, all sealed beneath a thin, homemade whole wheat crust. They make a cozy weeknight dinner or fun weekend bake and they’re easy to prepare ahead if you want to assemble and refrigerate before baking.

Ingredients

Pot Pies

  • 8 ounces cooked chicken breast, shredded or chopped
  • 2 ounces pepperoni, chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons Italian seasoning
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet onion
  • 2 cups tomato sauce
  • 1 tablespoon olive oil (for brushing the crust)
  • Whole wheat pizza dough (see recipe below for homemade crust)

Whole Wheat Crust Topping (makes enough for 4 small pot pies)

  • 1 cup whole wheat flour
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon sea salt
  • 1/4 – 1/2 cup lukewarm water, as needed
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon honey

Instructions

Make the Whole Wheat Dough

  1. In a large bowl combine the whole wheat flour, sea salt and yeast. Add the water, honey and olive oil and stir until a shaggy dough forms.
  2. Bring the dough together with your hands, adding more water one tablespoon at a time until it forms a soft ball.
  3. Place the dough in a lightly oiled bowl, cover and let rise for 2–3 hours at room temperature. When ready, roll the dough out very thin on a lightly floured surface.

Assemble and Bake the Pot Pies

  1. Preheat the oven to 375°F (190°C). Lightly oil four small ramekins and set them out on a baking sheet.
  2. Divide the cooked chicken, mozzarella, Parmesan, chopped green pepper, chopped onion, pepperoni and Italian seasoning evenly among the four ramekins. Spoon equal amounts of tomato sauce into each ramekin over the filling.
  3. Cut four thin rounds of the rolled whole wheat dough large enough to cover the ramekins. Drape each round over the filling and press the edges to seal. Brush the tops of the dough lightly with olive oil.
  4. Bake for about 25–35 minutes, until the crust is golden brown and the filling is hot and bubbly. If the crust browns too quickly, tent loosely with foil for the remaining baking time.
  5. Let the pot pies rest for a few minutes before serving. They will be very hot inside, so take care when breaking the crust.

Pizza pot pies fresh from the oven

Tips & Notes

  • Make the dough ahead and refrigerate overnight for an easier morning assembly.
  • Swap the chicken for Italian sausage or omit the meat for a vegetarian version with extra vegetables.
  • Adjust the amount of cheese to your liking — these are forgiving and welcome extra meltiness.
  • This recipe was inspired by classic pot pie and pizza flavors; feel free to customize seasonings and toppings to suit your taste.

Individual pizza pot pie served

In the end, I was right: these are delicious. Mr. How Sweet had to admit they were a hit, even if he rolled his eyes at first. If you love pizza and pot pies, give these a try — the whole wheat crust adds a pleasant nutty flavor, and the individual servings make a cozy, satisfying meal.

If you try them, feel free to tweak the fillings and cheeses until they’re exactly how you like them. Food is more fun when you make it your own.