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Beef Pot Pie with Cheddar Biscuits

A cozy beef pot pie includes a ground beef and vegetable filling that's coated in a rich gravy and topped with fluffy, cheesy drop biscuits. Total comfort food!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 people
Calories: 491 kcal
Course: Dinner
Cuisine: American

Ingredients

FOR THE FILLING:
  • 2 tablespoons olive oil, divided
  • 2 lbs. ground beef
  • 8 ounces sliced mushrooms
  • 2 carrots, peeled and finely diced
  • 1 onion, finely diced
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced or pressed
  • 3 tablespoons all purpose flour
  • ½ cup dry red wine
  • 1 ¾ cups beef broth
  • 1 tablespoon Worcestershire sauce 
  • 1 cup frozen peas
  • 1 teaspoon minced fresh thyme
FOR THE BISCUITS:
  • 2 cups Bisquick
  • ⅔-¾ cup cold buttermilk (or sub with regular milk)
  • ½ cup grated cheddar cheese
  • 1 teaspoon minced fresh parsley (or ¼ teaspoon dried parsley)
  • 2 tablespoons butter, melted
  • ⅛ teaspoon garlic powder

Instructions

PREPARE THE FILLING:
    Cup of Yum
  1. Preheat the oven to 425°F.
  2. Heat 1 tablespoon of oil in a large oven-proof skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking up the meat as you stir, about 5-7 minutes. Drain off the fat and transfer the beef to a separate bowl.
  3. Heat additional 1 tablespoon of oil in the now-empty skillet over medium heat until shimmering. Add mushrooms, carrots, and onion and cook over medium-high heat until softened and slightly browned, about 5-7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
  4. Stir in wine and cook until almost completely evaporated, about 2 minutes. Gradually add the broth and Worcestershire sauce, stirring and scraping any bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer gently until the mixture thickens slightly, about 3-4 minutes. Stir in the ground beef, frozen peas, and thyme. Taste the filling and season with salt and pepper, as necessary.
PREPARE THE BISCUITS:
  1. Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms.
  2. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the beef mixture. You should have about 7-8 biscuits on top of the dish.
BAKE THE POT PIE:
  1. Bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
  2. Stir together melted butter and garlic powder; brush over warm biscuits and serve.

Notes

  • If you don't have a large oven-proof skillet, transfer the beef filling to a 2 ½ - 3 quart casserole dish. Then add the biscuit topping and bake in the oven. For a thicker filling and biscuits that are closer together, use a smaller 2-quart baking dish.
  • Swap out the ground beef for ground turkey, shredded chicken, leftover roast beef, or leftover pot roast. You'll need about 3-4 cups of cooked meat. Leftover beef stew made from stew beef would also make a great pot pie filling!
  • Instead of dicing fresh carrots, use a bag of frozen peas and carrots that you stir into the filling at the end.
  • If you don't want to use Bisquick for the biscuit topping, you can make a homemade Bisquick mix or use your favorite drop biscuit recipe.
  • If you're cooking for a smaller family, cut all of the ingredients in half and bake the casserole in a 1 ½-quart dish. The rest of the instructions remain the same.
  • Add more herbs to both the filling and the biscuits, if desired. Thyme, rosemary, chives, and parsley are all delicious in this recipe.
  • Dice the carrots and onions into small pieces so that they soften in the filling, and are about the same size as the peas.
  • Do not thaw the frozen peas before adding them to the filling.
  • Choose a dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir. You can substitute with extra beef broth for a non-alcoholic version.
  • Season the filling with plenty of salt and pepper. There are a lot of meat and vegetables, so you really need a good amount of seasoning so that it doesn't taste "flat."
  • Buttermilk helps tenderize the biscuits and gives them a slightly tangy flavor, but you can substitute with regular milk if that's all that you have on hand.
  • Make sure that the biscuits are cooked all of the way through before pulling the casserole out of the oven. They should be golden brown on the outside and a toothpick inserted in the center should come out clean.

Nutrition Information

Serving 1/8 of the recipe Calories 491kcal (25%) Carbohydrates 31g (10%) Protein 31g (62%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 91mg (30%) Sodium 809mg (34%) Potassium 746mg (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 2942IU (59%) Vitamin C 11mg (12%) Calcium 166mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 491

% Daily Value*

Serving 1/8 of the recipe
Calories 491kcal 25%
Carbohydrates 31g 10%
Protein 31g 62%
Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 91mg 30%
Sodium 809mg 34%
Potassium 746mg 16%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 2942IU 59%
Vitamin C 11mg 12%
Calcium 166mg 17%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.