Ultimate Herbed Biscuit Beef Pot Pie Recipe – Comforting & Flavorful

There’s nothing quite like a warm, hearty beef pot pie to bring comfort to your table. This herbed biscuit beef pot pie recipe takes the classic dish to the next level with a flaky, savory biscuit topping that’s infused with aromatic herbs. Perfect for cozy family dinners or gatherings, this dish is sure to become a favorite.

If you love comforting main dishes, you might also enjoy this Ultimate Beef Pot Pie Comfort or this Timeless Classic Beef Pot Pie Recipe.

Ingredients

For the Filling:

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup grape juice (as a substitute for wine)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Herbed Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary

Step-by-Step Instructions

1. Prepare the Filling

1. Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef and set it aside.
2. In the same skillet, add the diced onion, minced garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Slowly pour in the beef broth and grape juice, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, rosemary, salt, and pepper.
5. Return the beef to the skillet and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
6. Stir in the frozen peas and remove from heat.

2. Prepare the Herbed Biscuit Topping

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the flour, baking powder, salt, and sugar.
3. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Pour in the milk and stir until just combined. Fold in the chopped parsley, thyme, and rosemary.

3. Assemble and Bake

1. Transfer the beef filling to a 9×13-inch baking dish.
2. Drop spoonfuls of the biscuit dough onto the top of the filling, spacing them evenly.
3. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
4. Let the pot pie cool for a few minutes before serving.

Expert Tips

• For extra flavor, you can add a pinch of smoked paprika to the filling.
• If you prefer a thicker filling, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the filling before baking.
• To make ahead, prepare the filling and biscuit dough separately and refrigerate. Assemble and bake when ready to serve.

FAQ

Can I use a different type of meat?

Yes, you can substitute the beef with lamb or chicken if preferred.

Can I freeze this pot pie?

Absolutely! Assemble the pot pie but do not bake it. Wrap it tightly in foil and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.

What can I serve with this dish?

A simple green salad or steamed vegetables make great side dishes. For more ideas, check out this Fresh Peach Burrata Salad.

Enjoy this comforting herbed biscuit beef pot pie with your loved ones, and savor every bite of its rich, savory goodness!

Ultimate Herbed Biscuit Beef Pot Pie Recipe – Comforting & Flavorful

This herbed biscuit beef pot pie recipe elevates the classic dish with a flaky, savory biscuit topping infused with aromatic herbs. Perfect for cozy family dinners, it combines tender beef, hearty vegetables, and a rich, flavorful sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

Ingredients

• 1.5 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup frozen peas
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup grape juice (as a substitute for wine)
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup cold butter, cubed
• 3/4 cup milk
• 1 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary

Method

 

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef and set it aside.
2. In the same skillet, add the diced onion, minced garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Slowly pour in the beef broth and grape juice, stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, rosemary, salt, and pepper.
5. Return the beef to the skillet and stir to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
6. Stir in the frozen peas and remove from heat.
7. Preheat your oven to 400°F (200°C).
8. In a large bowl, combine the flour, baking powder, salt, and sugar.
9. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
10. Pour in the milk and stir until just combined. Fold in the chopped parsley, thyme, and rosemary.
11. Transfer the beef filling to a 9×13-inch baking dish.
12. Drop spoonfuls of the biscuit dough onto the top of the filling, spacing them evenly.
13. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
14. Let the pot pie cool for a few minutes before serving.

Notes

For extra flavor, add a pinch of smoked paprika to the filling. If you prefer a thicker filling, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the filling before baking. To make ahead, prepare the filling and biscuit dough separately and refrigerate. Assemble and bake when ready to serve.