Beef and Herbed Biscuit Pot Pie – A Cozy One-Dish Wonder

There’s something magical about the aroma of beef simmering in a savory gravy, mingling with tender vegetables and topped with buttery, golden biscuits. This Beef and Herbed Biscuit Pot Pie is the kind of meal that feels like home in every bite — warm, hearty, and deeply satisfying. It’s comfort food with a rustic twist, blending the charm of a classic pot pie with the ease of a biscuit-topped casserole.

This recipe is perfect for chilly evenings, Sunday suppers, or those nights when you crave something deeply nourishing without a ton of fuss. You’ll love how the tender beef melds beautifully with the herbs and vegetables, all tucked under a layer of golden, fluffy biscuits that bake right on top.

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Ingredients:

• 1 ½ pounds stewing beef, cut into small cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 cup frozen peas
• Salt and black pepper to taste
• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup buttermilk (plus a bit more for brushing)
• 1 tablespoon chopped fresh parsley

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Instructions:

1. Brown the Beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the cubed beef and sear on all sides until golden brown. Remove the beef and set aside.
2. Sauté the Veggies: In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
3. Make the Gravy: Sprinkle flour over the vegetables and stir to coat. Slowly pour in the beef broth while stirring to create a smooth sauce. Add tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper.
4. Simmer the Filling: Return the browned beef to the pot. Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until the beef is tender and the sauce thickens slightly. Stir in peas toward the end.
5. Prepare the Biscuit Dough: In a bowl, combine flour, baking powder, baking soda, sugar, and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add buttermilk and stir just until dough forms.
6. Assemble the Pot Pie: Pour the beef filling into a greased baking dish. Drop spoonfuls of biscuit dough evenly over the top. Brush lightly with extra buttermilk for a golden finish.
7. Bake: Preheat oven to 400°F (200°C). Bake for 25–30 minutes, or until the biscuits are puffed and golden brown.
8. Serve: Sprinkle with chopped fresh parsley and serve warm straight from the dish.

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Tips & Tricks:

• For extra richness, stir a spoonful of sour cream or heavy cream into the beef filling before baking.
• Don’t overmix the biscuit dough — a light hand keeps them fluffy.
• You can prepare the beef filling a day ahead, refrigerate, and top with biscuits just before baking.

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Variations:

• Mushroom Lovers: Add sliced mushrooms when sautéing vegetables.
• Cheesy Twist: Stir shredded cheddar into the biscuit dough.
• Lighter Option: Use ground turkey or chicken for a leaner version.

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Serving Suggestions:
Serve this pot pie with a crisp green salad, roasted Brussels sprouts, or even a dollop of creamy mashed potatoes on the side. A glass of red wine or apple cider makes the perfect cozy pairing.

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Storage Information:

• Refrigerator: Store leftovers covered for up to 3 days.
• Freezer: Freeze portions in airtight containers for up to 2 months. Reheat in the oven until hot and bubbly.

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FAQ:
Can I use canned biscuits?
Yes, if you’re short on time, store-bought biscuits work fine — just bake until golden brown.

Can I make this vegetarian?
Absolutely! Swap beef for lentils or mushrooms, and use vegetable broth.

What’s the best beef cut for this recipe?
Chuck or stewing beef works perfectly because it becomes tender when simmered.

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History / Fun Facts:
Pot pies date back centuries, originally made as a way to use leftover meats and vegetables encased in pastry. The biscuit-topped variation became popular in the American South, where cooks replaced pie crust with easy drop biscuits — a genius shortcut that adds texture and flavor. Today, the biscuit-topped pot pie is a symbol of down-home comfort and cozy gatherings.