Beef and Herbed Biscuit Pot Pie: A Cozy Classic Reinvented
Rich gravy and veggies meld under a buttery crust for irresistible homestyle fare.
Embrace the comforting flavors of beef and herbed biscuit pot pie, a delightful twist on traditional chicken pot pie. Tender beef, hearty vegetables, and a creamy sauce nestle under golden, homemade biscuits infused with aromatic herbs. This recipe delivers rustic warmth and soul-satisfying flavor, making it the perfect centerpiece for a family dinner or a chilly evening treat.
Why This Pot Pie Stands Out
- Rich and hearty filling: Features succulent beef and classic vegetables in a velvety, gravy-like base.
- Herb-laden biscuits: Buttery, flaky biscuits incorporate thyme, rosemary, and parsley for savory depth.
- One-pan convenience: Bake in a single dish for easy prep and cleanup.
- Customizable: Adapt the filling or biscuit herbs to suit your tastes or what’s in your pantry.
Ingredients & Substitutions
The essence of this dish lies in the balance of savory beef, tender vegetables, and aromatic herbs. Here’s what you’ll need for each component:
For the Beef Filling
- 3 tablespoons butter
- 1/2 medium onion, finely chopped
- 3 stalks celery, thinly sliced
- 3 large carrots, peeled and thinly sliced
- 3 cloves garlic, minced
- 6 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 3 cups beef broth
- 3/4 cup heavy cream
- 3 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 3 cups frozen sweet peas
- 4 cups cooked beef (shredded or diced roast, braised stew meat, or leftover steak)
Suggested Substitutions
- Vegetables: Try mushrooms, parsnips, or potatoes for variation. Substitute pearl onions for more sweetness.
- Dairy: Swap heavy cream for half-and-half or whole milk for a slightly lighter touch.
- Beef: Use rotisserie chicken or cooked turkey for a different protein.
For the Herbed Biscuits
- 3 cups all-purpose flour (or einkorn flour for added flavor and nutrition)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 8 tablespoons cold butter, cut into pieces
- 3/4 cup buttermilk (plus more if needed)
Biscuit Tips
- If using einkorn flour: It requires a slightly different ratio than regular all-purpose flour, so follow recipe recommendations for the right texture.
- For added richness: Brush biscuits with melted butter before serving.
- For gluten-free: Substitute your favorite gluten-free flour blend, but expect a slight change in flavor and texture.
Step-by-Step Instructions
Step 1: Prepare the Filling
- Preheat the oven to 375°F (190°C).
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add the onion, celery, and carrots; cover and cook, stirring occasionally, until vegetables soften (about 10–15 minutes).
- Stir in minced garlic, flour, salt, and pepper; cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
- Gradually whisk in the beef broth and heavy cream, stirring until the mixture becomes smooth and begins to thicken.
- Mix in chopped parsley, frozen peas, and the cooked beef.
- Simmer lightly, then taste and adjust seasoning as desired.
- Pour the filling into a 13×9-inch baking dish, spreading evenly.
Step 2: Make the Herbed Biscuits
- In a food processor (or by hand), combine flour, baking powder, baking soda, salt, pepper, thyme, rosemary, and parsley.
- Add cold butter pieces and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Transfer to a mixing bowl and pour in buttermilk, stirring gently with a fork until dough just comes together. Add a splash more buttermilk if very dry.
- Turn dough onto a floured surface. Gently pat it into a rectangle, then fold into thirds (like a letter). Repeat this folding process twice for extra layers.
- Roll out dough into a rectangle slightly smaller than your baking dish and cut into squares or rounds.
- Arrange biscuits over the pot pie filling, leaving slight gaps for steam to escape.
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Step 3: Bake
- Bake in the preheated oven until biscuits are golden brown and filling is bubbling (about 25–30 minutes).
- Let rest for 5–10 minutes before serving for easier slicing and a perfect texture.
- (Optional) Brush biscuit tops with melted butter before serving for a glossy finish.
Recipe Tips & Variations
- Make-ahead friendly: Prepare the beef filling up to one day ahead; top and bake with fresh biscuit dough before serving.
- Freezer option: Assemble the pot pie (unbaked), wrap well, and freeze. Thaw overnight in the fridge, then bake as instructed.
- Vegetarian version: Skip the beef and double the vegetables or use beans or lentils for protein.
- Swap the biscuits: If short on time, use store-bought biscuit dough, but add fresh or dried herbs for a similar flavor.
Serving Suggestions
This hearty beef pot pie needs little more than a green salad for a balanced meal. Consider adding one or more of the following:
- Crisp lettuce or arugula salad with vinaigrette
- Roasted or steamed green beans
- Pickled vegetables for a tangy contrast
- Fresh fruit or citrus segments to cut the richness
Storage and Reheating
- Refrigerate: Cover leftovers and refrigerate for up to 3 days.
- Reheat: Bake individual servings at 350°F until heated through, or microwave briefly (note: biscuit topping will be softer).
- Freezer storage: Wrap portions tightly. Thaw overnight in the fridge before reheating for best texture.
Common Questions About Beef and Herbed Biscuit Pot Pie
What is the best beef to use for pot pie?
Chuck roast, stew meat, or leftover cooked roast beef all work well. The meat should be well-cooked and tender before adding to the filling for best results.
Can I use biscuit mix instead of homemade biscuits?
Yes, you can use store-bought biscuit dough for convenience. For a similar herby flavor, add minced fresh herbs or dried herbs to the mix before baking.
How do I make this dish gluten-free?
Use a gluten-free flour blend for the biscuits and substitute all-purpose gluten-free flour in the filling’s roux. Increase seasoning if needed to account for slight changes in texture and flavor.
Can I add cheese to the biscuits?
Absolutely! Stir 1/2 cup finely grated sharp cheddar or parmesan into the dry biscuit mixture before adding the butter for a cheesy twist.
Is this recipe suitable for freezing?
Yes. Freeze the assembled, unbaked pot pie or cool and freeze leftovers. Thaw before reheating and bake until hot and bubbly.
Herb Pairing Table
| Herb | Flavor Profile | Best Pairings |
|---|---|---|
| Thyme | Earthy, slightly minty | Beef, carrots, onions |
| Rosemary | Pine-like, robust | Beef, potatoes, biscuits |
| Parsley | Fresh, slightly peppery | Brightens creamy dishes |
Frequently Asked Questions
Q: Can I prepare the filling in a slow cooker?
A: Yes. Sauté aromatics on the stovetop, then combine with beef, broth, and vegetables in a slow cooker. Cook on low for 6–8 hours. Cool, add cream, and proceed with the biscuit topping and baking.
Q: How do I know when the biscuits are baked through?
A: Biscuits should be puffed and golden on top. To check, gently lift a biscuit—if the bottom is firm and not doughy, they are done.
Q: Are fresh or dried herbs better for biscuits?
A: Both work well! Fresh herbs give a more vivid aroma and flecks of color, while dried herbs are more convenient and concentrated in flavor.
Q: Can I make this recipe ahead for entertaining?
A: Absolutely. Assemble the filling one or two days ahead and refrigerate. Top with fresh biscuit dough and bake the day of serving.
Quick Nutrition Snapshot (Approximate, per serving)
- Calories: 520
- Protein: 28g
- Carbohydrates: 44g
- Fat: 26g
- Fiber: 5g
- Sodium: 820mg
Nutrition values vary based on exact ingredients and serving size.
Final Thoughts
This beef and herbed biscuit pot pie is more than just dinner—it’s a gathering around the table, a celebration of comfort food, and a recipe destined to be made again and again. Customize it, share it, and enjoy the flavors of a classic American favorite with your own personal twist.
References
- http://www.dvo.com/newsletter/monthly/2018/november/meal4.html
- https://cantstayoutofthekitchen.com/2015/05/04/beef-pot-pie-with-herbed-biscuits/
- https://www.reformationacres.com/beef-pot-pie-herbed-biscuit-topping/
- https://www.thepioneerwoman.com/food-cooking/recipes/a91680/beef-and-herbed-biscuit-pot-pie/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44041082/pot-pie-recipes/
- https://www.thespiffycookie.com/2016/02/22/beef-pot-pie-with-herbed-biscuits/
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