Pizza Pot Pie with Sausage and Mushroom
A fun, comforting twist on pizza night — all your favourite pizza flavours baked in a cosy pot pie with a golden, flaky crust.
Bobbie's tips: don't overfill the ramekins — the filling bubbles as it bakes; add pepperoni, olives or bell peppers for extra pizza flavour; brush the crust with garlic butter for extra flavour. Keeps 3 days in the fridge; reheat in the oven to keep the crust crisp. Nutrition per pot pie, from Bobbie's card: about 480 calories, 30 g fat, 30 g carbohydrates, 22 g protein, 980 mg sodium.
Ingredients
Filling
- 1 tbsp olive oil
- ½ lb (225 g) Italian sausage, casings removed
- 1 cup mushrooms, sliced
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes or pizza sauce
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Crust
- 1 sheet puff pastry (thawed) or 1 refrigerated pie crust
- 1 egg, beaten (for egg wash)
- Optional: extra mozzarella or Parmesan for topping
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Method
- 1
Preheat the oven: preheat to 400°F (200°C). Lightly grease 4 ramekins or a small baking dish.
- 2
Cook the sausage: heat the olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it apart, 5–6 minutes. Remove and set aside.
- 3
Sauté the vegetables: in the same pan, cook the mushrooms and onion for 4–5 minutes until softened. Add the garlic and cook 1 minute more.
- 4
Make the sauce: stir in the crushed tomatoes, Italian seasoning, salt, pepper and red pepper flakes. Simmer 5 minutes until slightly thickened. Return the sausage to the pan and mix well.
- 5
Assemble the pot pies: spoon the filling into the ramekins. Sprinkle mozzarella and Parmesan over the top.
- 6
Add the crust: cut the puff pastry to fit over the ramekins. Place on top, press the edges to seal, and cut a small slit in the centre. Brush with the egg wash.
- 7
Bake: bake for 20–25 minutes until the crust is golden and puffed.
- 8
Serve: let cool slightly before serving — the filling will be very hot.
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Pizza Pot Pie with Sausage and Mushroom is printed in Pies, Bakes & Casseroles
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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026