Easy Beef Pot Pie Recipe with Biscuit Topping
This easy beef pot pie recipe with biscuit topping will turn a traditionally time consuming meal into something you can make any time. The whole family will love this hearty meat pie!
There’s just something about pot pie that makes it one of my very favorite comfort foods.
I like them all- chicken, turkey, vegetable…
But beef pot pie may be my very favorite.
The filling is like a thicker, heartier beef stew and then of course it’s topped with a buttery, flakey crust.
Or in this case buttery, flakey biscuits.
And the whole thing is made in one skillet, meaning it’s not only a snap to make but clean up is a breeze.
Ingredients
To make this you’ll need:
- Canola oil– You could sub another light oil if needed.
- Beef– Stew meat cut into bite sized pieces
- Onion– White onion, peeled and diced
- Mushrooms– Save yourself time and buy the sliced ones
- Canned goods– canned roast beef and gravy, 1 drained can of diced potatoes, 2 drained cans of peas and carrots
- Seasonings– Bay leaf, dried thyme, Worcestershire sauce, seasoned salt, and freshly cracked black pepper
- Beef gravy– Your favorite jarred kind of savory beef gravy.
- Canned biscuits– The small sized buttermilk biscuits
How to Make
This is the easiest beef pot pie recipe you will ever make!
Start by heating the oil in a large cast iron skillet set over medium heat.
Once the oil is hot, saute the onions, stirring often, for about 2 minutes or until they are tender.
When the onions soften, add the diced beef to the skillet and sauté it, stirring often, for about 8 minutes or until it’s cooked through.
Stir int he remaining ingredients and seasonings, except the canned biscuits, and let the mixture come to a simmer.
When the mixture simmers, open and separate the canned biscuits.
Place them on top of the skillet.
Carefully put the hot skillet to the oven, and bake at 425° for 15 minutes.
After 15 minutes, carefully remove the hot skillet from the oven and let the pot pie rest for 5 minutes.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat them in the microwave or a hot oven until warmed through.
Tips and Tricks
- Just sit the separated biscuits on top of the filling. Do not press them in. If you do they won’t puff up as much and the bottom’s will be soggy. No one wants soggy biscuit bottoms.
- Don’t skip the 5 minute rest time, not only does this allow the pot pie to cool down to a safer temperature but it lets the sauce thicken as it cools.
- Depending on how large your skillet it, there may be some extra mixture that doesn’t quite fit. Scoop this into an oven safe ramekin, and bake it with the skillet with (or without) a single biscuit on top.
- Have leftovers you want to repurpose? Leftover steak, brisket, or even pot roast go great in this pot pie. Just dice them before adding and skip the cooking time since they’re already cooked. It will shave about 8 minutes off the recipe.
Other Pot Pie Recipes
This easy beef pot pie recipe with biscuit topping is a time saving way to enjoy a classic comfort food dish.
Make it and dig in!
Looking for other pot pie recipes?
Try these:
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Easy Beef Pot Pie With Biscuits
Ingredients
- 1 tbsp canola oil
- 1 lb beef stew meat cut into bite sized pieces
- 1 white onion peeled & diced0
- 1 12 oz can roast beef & gravy
- 8 oz sliced mushrooms
- 1 15 oz can diced potatoes drained
- 2 15 oz cans peas and carrots drained
- 1 bay leaf
- 1/2 tsp dried thyme
- dash Worcestershire sauce
- seasoned salt to taste
- freshly cracked black pepper to taste
- 1 18 oz jar savory beef gravy
- 2 7.5 oz cans small size refrigerated buttermilk biscuits
Instructions
- Add the oil to a large cast iron skillet set over medium heat. Add the onions to the hot oil and sauté, stirring often, just until tender- about 2 minutes.1 tbsp canola oil, 1 white onion
- Add the diced beef to the skillet and sauté, stirring often, until it's cooked through- about 8 minutes.1 lb beef stew meat
- Add the remaining ingredients and seasonings, EXCEPT the canned biscuits, and stir to evenly combine. Bring the mixture to a nice simmer, stirring occasionally.1 12 oz can roast beef & gravy, 8 oz sliced mushrooms, 1 15 oz can diced potatoes, 2 15 oz cans peas and carrots, 1 bay leaf, 1/2 tsp dried thyme, dash Worcestershire sauce, seasoned salt, freshly cracked black pepper, 1 18 oz jar savory beef gravy
- Open the canned biscuits and separate them, then top the skillet with them.2 7.5 oz cans small size refrigerated buttermilk biscuits
- Carefully transfer the hot skillet to the oven, and bake at 425° for 15 minutes.
- Carefully remove the hot skillet from the oven and let the pot pie rest for 5 minutes.
- Serve warm and enjoy!
Notes
- Just sit the separated biscuits on top of the filling. Do not press them in. If you do they won't puff up as much and the bottom's will be soggy. No one wants soggy biscuit bottoms.
- Don't skip the 5 minute rest time, not only does this allow the pot pie to cool down to a safer temperature but it lets the sauce thicken as it cools.
- Depending on how large your skillet it, there may be some extra mixture that doesn't quite fit. Scoop this into an oven safe ramekin, and bake it with the skillet with (or without) a single biscuit on top.
- Have leftovers you want to repurpose? Leftover steak, brisket, or even pot roast go great in this pot pie. Just dice them before adding and skip the cooking time since they're already cooked. It will shave about 8 minutes off the recipe.
Nutrition
