Easy Beef Pot Pie With Biscuits

a wooden spoon in a blue skillet filled with beef pot pie with biscuits

5 from 1 vote

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!

Prep Time15

Cook Time30

Total Time45

Course: Casserole, Dinner, Entree, Main Course

Cuisine: American, Southern

Servings:

Calories: 635kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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