Individual Cheesy Pizza Pot Pie / Pies

READY IN: 1hr 2mins


  • 1
    cup cubed ham
  • 2 -3
    cups of diced pepperoni
  • 3
    cups shredded mixed swiss cheese or 3 cups mozzarella cheese
  • 1 12
    cups pizza sauce
  • 1
    cup of drained crushed pineapple
  • 1
    (8 count) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1
    teaspoon italian seasoning (optional)
  • 2
    cups sliced mushrooms (optional)
  • 1
    cup of sliced green onion (optional)
  • 1
  • 1
    teaspoon sesame seeds (optional)
  • flour, as needed for rolling biscuits


  • Preheat oven to 350 degrees.
  • Stir fry mushrooms and green onions for several minutes in oil or butter.
  • Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
  • Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
  • Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
  • Fill with meat and cheese mixture.
  • Take top of biscuit and flatten out enough to cover top.
  • Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
  • Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
  • Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
  • Let stand for 5 minutes before removing from muffin tin or custard cups.