Beef Pot Pie Recipe with Biscuits

There’s something incredibly satisfying about digging into a warm, bubbling pot pie straight from the oven—especially when it's topped with fluffy, golden-brown biscuits. I’ve made this beef pot pie recipe with biscuits more times than I can count, especially during colder months when all I crave is something hearty and comforting. This version is a favorite in my home, and I’m excited to share every step with you, along with some personal tips I’ve learned from experience.

Ingredients

For the filling:

• 1 lb stew beef, cubed

• 1 tbsp olive oil

• 1/2 onion, diced

• 2 cloves garlic, minced

• 2 carrots, chopped

• 1 cup frozen peas

• 1 stalk celery, chopped

• 1/4 cup all-purpose flour

• 2 cups beef broth

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

• Salt to taste

For the biscuit topping:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 6 tbsp cold unsalted butter, cubed

• 3/4 cup buttermilk (plus more if needed)

Kitchen Equipment Needed

• Large cast iron skillet (or oven-safe skillet)

• Large mixing bowl

• Sharp chef’s knife

• Cutting board

• Wooden spoon

• Whisk

• Measuring cups and spoons

• Pastry brush (optional, for butter wash)

How to Make Beef Pot Pie with Biscuits?

1. Sear the Beef

In my cast iron skillet, I heat olive oil over medium-high heat and sear the beef cubes until they’re brown on all sides. I remove them and set aside.

2. Sauté the Veggies

In the same skillet, I lower the heat to medium, then sauté the onion, garlic, carrots, and celery until softened—about 5–6 minutes.

3. Make the Gravy

I sprinkle the flour over the vegetables, stirring constantly. Then I slowly whisk in the beef broth until the mixture thickens into a smooth gravy. I season it with thyme, salt, and pepper, and return the seared beef to the pan. I let everything simmer for 10–12 minutes until the beef is tender.

4. Add the Peas

Just before assembling, I stir in the peas. No need to cook them beforehand—they’ll finish in the oven.

5. Prepare the Biscuits

In a mixing bowl, I whisk together flour, baking powder, baking soda, and salt. I cut in the butter with my fingers or a pastry cutter until the mixture is crumbly, then stir in the buttermilk just until a dough forms. I scoop small dollops of dough on top of the beef filling right in the skillet.

6. Bake

I bake the pot pie in a preheated oven at 400°F (200°C) for about 25 minutes, until the biscuits are golden and cooked through. Sometimes I brush the tops with melted butter for extra richness.

7. Cool and Serve

Let it rest for about 5–10 minutes before serving—this helps the filling thicken slightly and prevents any burned tongues!

How to Store Leftover?

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: You can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat: Warm in a 350°F oven until heated through or microwave individual portions.

FAQs

Can I use ground beef instead of stew beef?

Yes! I’ve made it with ground beef on busy weeknights—it’s quicker and still delicious.

What if I don’t have buttermilk?

No problem. Mix 3/4 cup milk with 2 tsp vinegar or lemon juice, let it sit for 5 minutes, and use as a substitute.

Can I make the filling ahead of time?

Absolutely. Sometimes I make the filling a day in advance and top with biscuits just before baking.

Conclusion

Making this beef pot pie with biscuits from scratch has become a comforting ritual in my kitchen. It’s one of those meals that brings the whole family to the table—everyone loves the savory beef filling and those fluffy, golden biscuits on top. What I love most is how adaptable the recipe is. Whether you're using leftover beef, frozen veggies, or swapping in store-bought biscuits for convenience, it still delivers that homemade, heartwarming flavor. If you're craving something cozy and satisfying, give this one a try—you won't regret it.