Pizza Pot Pie

With all the yummy flavours of pizza in pot pie form, this fusion dish will definitely wow your taste buds.

  • 9
  • 60
  • 4


  • 1 1/2 cups (375 mL) Cracker Barrel 3 Cheese Pizza Shred, divided
  • 2 tbsp (30 mL) olive oil, divided
  • 1 lb (500 g) Italian sausage, casings removed
  • 1/2 lb (250 g) sliced mushrooms
  • 1 red pepper, thinly sliced
  • 1 onion, sliced
  • 1/2 cup (125 mL) pizza sauce
  • 1 ball (650 g) refrigerated pizza dough
  • 2 oz (60 g) pepperoni slices


  1. Preheat oven to 400°F (200°C). Heat 4 tsp (20 mL) oil in large skillet set over medium heat; cook sausage for 5 to 8 minutes or until browned and cooked through. Transfer to plate. Increase heat to medium-high; cook mushrooms, red pepper and onion for 5 to 8 minutes or until tender. Cool completely. Toss together mushroom mixture, sausage, pizza sauce and 1 cup (250 mL) cheese; set aside.
  2. Meanwhile, divide pizza dough into 2 portions. On lightly floured work surface, roll out one portion into 11-inch round (28 cm). Fit into bottom of 9-inch (23 cm) pie plate. Roll out remaining dough into 10-inch (25 cm) round. Spoon filling into pie plate. Cap with remaining rolled dough. Fold top edge of dough under bottom layer to seal edges together.
  3. Brush dough with remaining oil; top with pepperoni. Cut a few steam vents in top.
  4. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 to 7 minutes or until golden brown and filling is bubbling.


Prepare and bake in jumbo muffin tins for individual portions.

Sprinkle with fresh basil before serving if desired.

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