Pizza Pot Pies With Turkey Bacon

Pizza Pot Pies With Turkey Bacon

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Pizza Pot Pies With Turkey Bacon: All the Flavor, None of the Fuss!

These Pizza Pot Pies with Turkey Bacon transform classic pizza flavors into convenient, individual servings in under 30 minutes.

They require just 8 core ingredients and use a simple shortcut of refrigerated biscuit dough for the crust.

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Ideal for a quick weeknight dinner or an easy party appetizer. Each pot pie features a golden, flaky biscuit crust, providing a pleasant contrast to the savory filling of marinara, mozzarella, and turkey bacon. This recipe offers a practical method for enjoying pizza tastes without the need for a traditional yeast crust, streamlining the cooking process. The individual portions simplify both serving and cleanup. Ingredients can be easily adapted; consider adding other cooked vegetables or different lean protein options. This flexibility allows for diverse flavor profiles and efficient use of pantry staples.

Pizza Pot Pies With Turkey Bacon

Pizza Pot Pies With Turkey Bacon
Pizza Pot Pies With Turkey Bacon

Individual Pizza Pot Pies with turkey bacon, turkey and vegetable filling, pizza sauce, cheese, and a flaky crust.

Prep time:30 min
Cook time:22 min
Total time:52 min
Servings:4

Ingredients

  • For the Filling:
  • 1 tablespoon (15ml) olive oil
  • 4 slices (approx. 100g) turkey bacon, finely diced
  • 1 lb (450g) lean ground turkey
  • 1/2 medium onion (approx. 100g), finely diced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper (approx. 80g), finely diced
  • 1 cup (90g) sliced mushrooms, quartered
  • 1/2 teaspoon (2.5ml) dried Italian seasoning
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) salt
  • 1 tablespoon (15ml) all-purpose flour
  • 1/2 cup (120ml) marinara or pizza sauce
  • 1/4 cup (60ml) chicken or vegetable broth, low sodium
  • 1 cup (110g) shredded mozzarella cheese, low-moisture part-skim
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (40g) black olives, sliced (optional)
  • 2 tablespoons (30ml) fresh basil, chopped (for garnish)
  • For the Crust:
  • 1 sheet (approx. 250g) puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) water (for egg wash)
  • 1/2 teaspoon (2.5ml) dried oregano (for topping)
  • 1/4 teaspoon (1.25ml) red pepper flakes (for topping, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly flour a work surface. Unroll thawed puff pastry sheet. Roll pastry to 11×11 inches (28×28 cm) until smooth. Cut pastry into four equal squares. Place squares on a parchment-lined baking sheet; chill until use.
  2. Heat 1 tablespoon (15ml) olive oil in a large skillet over medium-high heat until shimmering. Add finely diced turkey bacon. Cook 5-7 minutes, stirring occasionally, until crispy and golden brown. Remove bacon with a slotted spoon; transfer to a paper towel-lined plate to drain. Reserve drippings in skillet.
  3. Add lean ground turkey to skillet with reserved drippings. Break up turkey with a spoon. Cook 8-10 minutes over medium-high heat, stirring frequently, until fully browned with no pink remaining. Drain excess fat, leaving 1 tablespoon (15ml) fat in skillet.
  4. Add finely diced onion to skillet with turkey. Sauté 3-4 minutes, stirring occasionally, until onion softens and turns translucent. Stir in minced garlic and finely diced red bell pepper. Cook 2-3 minutes, stirring constantly, until garlic is fragrant and bell pepper softens. Add quartered mushrooms. Cook 3-5 minutes until moisture releases and mushrooms brown slightly.
  5. Stir dried Italian seasoning, freshly ground black pepper, and salt into vegetable and turkey mixture. Cook 1 minute, stirring well, to toast spices.
  6. Sprinkle all-purpose flour over turkey and vegetable mixture. Stir to coat ingredients. Cook 1 minute, stirring constantly, to cook out raw flour taste.
  7. Pour marinara or pizza sauce and low-sodium chicken or vegetable broth into skillet. Stir thoroughly to combine ingredients, scraping up browned bits from skillet bottom. Bring mixture to a gentle simmer. Reduce heat to low. Simmer 5-7 minutes, stirring occasionally, until sauce thickens slightly.
  8. Remove skillet from heat. Stir in shredded mozzarella cheese, grated Parmesan cheese, crispy cooked turkey bacon, and optional sliced black olives. Mix until cheeses are partially melted and evenly distributed.
  9. Lightly grease four 10-ounce (295ml) oven-safe ramekins. Divide prepared pizza pot pie filling evenly among ramekins, filling each two-thirds full.
  10. Whisk 1 large egg and 1 tablespoon (15ml) water in a small bowl for egg wash. Place one puff pastry square over each filled ramekin. Press edges to ramekin rim to seal. Crimp edges with a fork, if desired. Cut one or two small slits in center of each pastry top to allow steam to escape.
  11. Brush puff pastry tops with egg wash until evenly coated. Sprinkle tops with dried oregano and optional red pepper flakes.
  12. Place ramekins on a baking sheet to catch drips. Transfer baking sheet to preheated oven. Bake 20-25 minutes until puff pastry is puffed, golden brown, cooked through, and filling is hot and bubbling around edges.
  13. Remove pot pies from oven. Cool on a wire rack for 5-10 minutes before serving. Garnish with chopped fresh basil, if desired. Serve hot from ramekins.
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Notes

  • Make-Ahead Tip: Prepare pot pie filling up to 2 days in advance. Cool completely. Store in an airtight container in refrigerator. Reheat filling gently in a skillet before dividing into ramekins and topping with fresh puff pastry. Bake as directed.
  • Storage and Reheating: Store leftover Pizza Pot Pies in an airtight container in refrigerator for up to 3 days. To reheat, place individual pot pies (outside ramekins or in oven-safe dish) in an oven preheated to 350°F (175°C) for 15-20 minutes until heated through and crust is crisp. Do not microwave; crust will become soggy.
  • Customization Ideas: Personalize pot pies with favorite pizza toppings. Add diced pepperoni, cooked sausage, finely chopped spinach, or provolone cheese. For an alternative crust, use refrigerated biscuit dough or homemade pizza dough cut into circles. Cook down any added vegetables to release moisture before mixing into filling.

Pro Tips for Perfect Pizza Pot Pies With Turkey Bacon

Ingredient Tips

  • Crisp Turkey Bacon Preparation:Render turkey bacon by cooking it in a cold skillet over medium heat for 6-8 minutes, flipping once, until it’s uniformly crisp and deep golden brown. Drain excess fat thoroughly on paper towels, then chop into 1/2-inch pieces for optimal texture in every bite.
  • Pliable Pizza Dough:Allow store-bought refrigerated pizza dough (13.8 oz package) to rest at room temperature for 20-30 minutes before unrolling. This relaxes the gluten, making the dough significantly more pliable and less prone to tearing when rolling it out for the pie tops.
  • Concentrated Pizza Sauce:Reduce your store-bought pizza sauce (15 oz can) by simmering it gently over medium-low heat for 10-15 minutes, stirring occasionally. It should thicken slightly to about 1.25 cups and visibly coat the back of a spoon, preventing a watery filling and concentrating its rich flavor.
  • Flavorful Cheese Blend:For the ultimate melt and depth, use a precise combination of 1 cup shredded low-moisture mozzarella cheese with 1/4 cup finely grated Parmesan cheese. This ratio ensures a gooey, stretchy texture with a savory, salty kick that complements the other ingredients.
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Technique Tips

  • Consistent Dough Portioning:Divide a standard 13.8 oz pizza dough log into four equal 3.45 oz portions. Roll each portion on a lightly floured surface into an 8-inch diameter circle, ensuring a uniform thickness of about 1/8-inch, which guarantees even baking and a balanced crust-to-filling ratio.
  • Optimal Filling Volume:Fill each 6-ounce ramekin with exactly 3/4 cup of the prepared pizza filling mixture, leaving a consistent 1/2-inch headspace from the rim. This critical clearance prevents the filling from bubbling over during baking, keeping your oven clean and pies intact.
  • Secure Dough Sealing:After placing the dough circle over the filling, press the edges firmly to the ramekin rim, creating a 1/4-inch wide seal. Use the tines of a fork to crimp all around the edge, which not only looks professional but also securely locks in the filling, preventing leaks.
  • Essential Steam Vents:Before baking, use a small sharp knife to cut two distinct 1-inch slits in the center of each dough top. These vents are crucial for allowing steam to escape, preventing the crust from puffing excessively or becoming soggy, ensuring a perfectly crisp finish.
  • Perfect Baking Parameters:Bake the pot pies on the middle rack of a preheated 400°F (200°C) oven for 18-22 minutes. The pies are done when the crust is deep golden brown across the entire surface and the filling is visibly bubbling vigorously around the edges, indicating it’s thoroughly heated.

Common Issues

  • Crust Browning Too Quickly:If your pie crust starts browning excessively before the filling is hot and bubbling, loosely tent the pot pies with aluminum foil after 12-15 minutes of baking. Reduce the oven temperature by 25°F (e.g., to 375°F) for the remaining bake time to ensure even cooking without scorching.
  • Filling is Too Runny:To prevent a watery filling, ensure your pizza sauce is sufficiently reduced (to about 1.25 cups from a 15 oz can, see ingredient tip). Alternatively, stir 1 teaspoon of cornstarch dissolved in 1 tablespoon of cold water into the sauce mixture before adding it to the ramekins, to achieve a thicker consistency.
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Storage and Reheating Tips for Pizza Pot Pies

Refrigerator Storage

Duration: 3-4 days in airtight container

Store Pizza Pot Pies With Turkey Bacon in individual airtight glass or BPA-free plastic containers within two hours of baking. For optimal quality, consume within 3-4 days. The crust will gradually soften, losing crispness, and the turkey bacon may become chewier. While flavors meld, the sauce may thin slightly upon cooling. Always ensure pies are completely cooled before refrigerating to prevent condensation.

Freezer Storage

Duration: 2-3 months

Pizza Pot Pies freeze exceptionally well, particularly if baked first. Allow pies to cool completely. Wrap each individually in plastic wrap, then heavy-duty aluminum foil to prevent freezer burn; alternatively, use freezer-safe zip-top bags. Store for 2-3 months. To thaw, transfer to the refrigerator overnight (8-12 hours). Do not microwave-thaw, as this leads to a soggy crust. When reheated, the crust might be slightly softer and the sauce a little thinner. Turkey bacon retains flavor but may have a softer texture.

Reheating Instructions

  • Oven (Best Method):Preheat oven to 375°F (190°C). Place thawed pot pies on a baking sheet and bake for 20-25 minutes, until golden and bubbling hot (internal temp 165°F / 74°C). For frozen, bake at 350°F (175°C) for 35-45 minutes. This method yields a crispy crust and even heating.
  • Air Fryer (Good Method):Preheat air fryer to 350°F (175°C). Place a thawed pot pie in the basket and cook for 10-15 minutes, checking halfway, until crust is golden and filling is hot. For frozen pies, cook at 325°F (160°C) for 20-30 minutes. Excellent for crispness and individual portions.
  • Microwave (Acceptable/Quickest):Place a thawed pot pie on a microwave-safe plate. Heat on high for 1.5-2 minutes, until warmed through. Expect a soft, potentially soggy crust and lost crispness from the turkey bacon. While quick, overall texture is compromised compared to other methods.

Make-Ahead Tips

Making Pizza Pot Pies With Turkey Bacon ahead saves time. Cook and crumble turkey bacon up to 3 days in advance, storing in an airtight container in the refrigerator. The pizza sauce filling (without cheese) can also be prepped 2-3 days ahead for deeper flavors, storing in a sealed container in the fridge. Shredded cheeses hold for 4-5 days. For maximum convenience, assemble pies completely but do not bake. Cover unbaked pies tightly and refrigerate for up to 24 hours; add extra baking time when cold. Unbaked pies can also be frozen for up to 1 month; thaw overnight in the refrigerator before baking.