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beef-and-herbed-biscuit-pot-pie---hearty--savory---comfort-in-every-bite-_feature

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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 9x13-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.