Beef Pot Pie with Cheddar Biscuits

Close overhead image of a ground beef pot pie recipe in a skillet with a serving spoon.

5 from 3 votes

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!

Course Dinner

Cuisine American

Keyword beef pot pie, ground beef pot pie

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 491kcal

Author Blair Lonergan

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:

Preheat the oven to 425°F.
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.
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.
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:

Use a fork to stir together the Bisquick mix, buttermilk, cheese, and parsley until a soft dough forms.
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:

Bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.
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