Herbed Biscuit Beef Pot Pie – A Comforting Family Dinner

There’s nothing quite like a warm, hearty pot pie to bring comfort to your table. This Herbed Biscuit Beef Pot Pie combines tender beef, savory vegetables, and a rich gravy, all topped with fluffy, herbed biscuits. It’s the perfect dish for cozy family dinners or gatherings with friends. Plus, it’s easy to make and always a crowd-pleaser!

If you love comforting dishes like this, you might also enjoy our Timeless Classic Beef Pot Pie or our Individual Beef Pot Pies for a personal touch.

Ingredients

• For the Filling:
• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• For the Herbed Biscuits:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme

Step-by-Step Instructions

1. Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.

In the same skillet, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the beef broth, stirring constantly to avoid lumps. Return the beef to the skillet and add the peas, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens.

2. Make the Herbed Biscuits

Preheat your oven to 400°F (200°C).

In a large bowl, combine the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk, parsley, and thyme until just combined.

3. Assemble and Bake

Transfer the beef filling to a baking dish. Drop spoonfuls of the biscuit dough onto the top of the filling, spacing them evenly.

Bake for 18-20 minutes, or until the biscuits are golden brown and the filling is bubbly.

4. Serve

Let the pot pie cool for a few minutes before serving. Enjoy it warm with a side of Fresh Green Bean Feta Salad for a complete meal.

Expert Tips

• Use Cold Butter: For flaky biscuits, ensure your butter is cold when mixing the dough.
• Customize the Herbs: Feel free to experiment with different herbs like sage or oregano for a unique flavor.
• Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake just before serving.
• Freeze for Later: This pot pie freezes well. Bake as directed, let it cool, and freeze in an airtight container for up to 3 months.

FAQ

Can I use a different type of meat?

Yes! You can substitute the beef with chicken or lamb if you prefer.

Can I make this dish ahead of time?

Absolutely. Prepare the filling and store it in the refrigerator. Assemble and bake the biscuits just before serving.

What can I serve with this pot pie?

A simple side salad or roasted vegetables pair beautifully with this dish. Try our Honey Glazed Carrots and Green Beans for a sweet and savory combination.

This Herbed Biscuit Beef Pot Pie is a comforting classic that’s sure to become a family favorite. Enjoy every savory bite!

Herbed Biscuit Beef Pot Pie – A Comforting Family Dinner

This Herbed Biscuit Beef Pot Pie combines tender beef, savory vegetables, and a rich gravy, all topped with fluffy, herbed biscuits. It’s the perfect dish for cozy family dinners or gatherings with friends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme

Method

 

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute.
3. Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the beef broth, stirring constantly to avoid lumps. Return the beef to the skillet and add the peas, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes, until the mixture thickens.
4. Preheat your oven to 400°F (200°C).
5. In a large bowl, combine the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk, parsley, and thyme until just combined.
6. Transfer the beef filling to a baking dish. Drop spoonfuls of the biscuit dough onto the top of the filling, spacing them evenly.
7. Bake for 18-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. Let the pot pie cool for a few minutes before serving. Enjoy it warm with a side of Fresh Green Bean Feta Salad for a complete meal.

Notes

Use cold butter for flaky biscuits. Customize the herbs like sage or oregano for a unique flavor. You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake just before serving. This pot pie freezes well. Bake as directed, let it cool, and freeze in an airtight container for up to 3 months.