Beef and Herbed Biscuit Pot Pie Recipe

This Beef and Herbed Biscuit Pot Pie Recipe is a savory and comforting recipe, which is made with shredded cooked beef and a flaky herbed biscuit topping. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.

Jump to Recipe

Beef and Herbed Biscuit Pot Pie Recipe Ingredients

FOR THE POT PIE FILLING:

• 3 Tbsp. Butter
• 1/2 Medium Onion, Finely Chopped
• 3 stalks Celery, Thinly Sliced
• 3 Large Carrots, Peeled And Thinly Sliced
• 3 cloves Garlic, Minced
• 6 Tbsp. All-purpose Flour
• Salt And Pepper, to taste
• 3 cups Beef Broth
• 3/4 cup Heavy Cream
• 3 Tbsp. Chopped Fresh Parsley
• 3 cups Frozen Sweet Peas
• 4 cups Shredded Or Diced Cooked Beef

FOR THE BISCUITS:

• 3 cups All-purpose Einkorn Flour (or use your favorite buttermilk biscuit recipe)
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 1/4 tsp. Dried Thyme
• 1/4 tsp. Dried Rosemary
• 1/2 tsp. Dried Parsley
• 8 Tbsp. Cold Butter, Sliced
• 3/4 cup Buttermilk Or More If Needed

How To Make Beef and Herbed Biscuit Pot Pie Recipe

1. Make the filling: Preheat the oven to 375ºF. In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots, cover, and cook for 10–15 minutes until tender.
2. Create the sauce: Add the garlic, flour, and salt and pepper to the skillet and cook for 2 minutes. Whisk in the beef broth and cream, and bring to a boil.
3. Combine and assemble: Stir in the parsley, peas, and cooked beef. Taste and adjust the seasoning if needed. Pour the filling into a 13×9-inch pan.
4. Make the biscuits: In a food processor, pulse the flour, baking powder, baking soda, salt, pepper, and dried herbs. Add the cold butter and pulse until it’s in pea-sized pieces.
5. Form the biscuits: Transfer the mixture to a bowl and gently mix in the buttermilk. Turn the dough out onto a floured surface, roll it into a rectangle, and fold it into thirds. Repeat this process two more times, then roll the dough into a rectangle slightly smaller than your pan.
6. Bake the pot pie: Cut the dough into squares and place them on top of the filling. Bake for 25–30 minutes, until the filling is bubbly and the biscuits are golden. Let it cool for 5–10 minutes before serving.

Recipe Tips

• How to get a non-soggy biscuit topping? The key is to have a thick filling and to place the biscuit dough on top just before baking. This prevents the biscuits from absorbing too much liquid and becoming doughy on the bottom.
• Can I use leftover beef? Absolutely! This recipe is perfect for using up leftover roast beef, pot roast, or even steak.
• Can I make this ahead of time? You can prepare the filling and the biscuit dough a day in advance. Store them separately in the refrigerator, then assemble and bake just before you plan to serve.
• What is einkorn flour? Einkorn is an ancient variety of wheat. The recipe notes that if you don’t have it, you should use your favorite standard buttermilk biscuit recipe and add the herbs to it, as the flours don’t substitute one-for-one.

What To Serve With Beef and Herbed Biscuit Pot Pie

This is a hearty, all-in-one meal, but it’s also delicious with a simple side.

• A simple green salad with a light vinaigrette
• Steamed green beans or asparagus
• A side of cranberry sauce for a sweet and tart contrast

How To Store Beef and Herbed Biscuit Pot Pie

• Refrigerate: Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.

Beef and Herbed Biscuit Pot Pie Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 55g
• Protein: 35g
• Fat: 35g
• Saturated Fat: 20g
• Sodium: 1200mg
• Fiber: 8g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• The Pie That’ll Make You Cry Recipe
• Spaghetti Pie Recipe
• Chicken Pot Pie With Cheddar Crust Recipe