Easy Beef Pot Pie With Biscuits
A delightful comfort food dish featuring tender beef, creamy gravy, and flaky biscuits, perfect for family gatherings.
Ingredients
For the filling
- 1 tbsp canola oil This neutral oil will help to sauté your vegetables perfectly.
- 1 lb beef stew meat Cut into bite-sized pieces for tenderness.
- 1 unit white onion Peeled and diced for sweetness.
- 1 12-oz can roast beef & gravy Simplifies the cooking process.
- 8 oz sliced mushrooms Contributes texture.
- 1 15-oz can diced potatoes Drained and creamy.
- 2 15-oz cans peas and carrots Adds color and sweetness.
- 1 leaf bay leaf Enhances fragrance.
- 1/2 tsp dried thyme Pairs perfectly with beef.
- 1 dash Worcestershire sauce Adds savory flavor.
- to taste seasoned salt Balances the dish with flavor.
- to taste freshly cracked black pepper Adds a touch of spice.
- 1 18 oz jar savory beef gravy Essential for creamy gravy.
- 2 7.5 oz cans small size refrigerated buttermilk biscuits Will bake up deliciously.
Instructions
Preparation
- Add canola oil to a large cast iron skillet set over medium heat.
- Once the oil is hot, add the diced onion and sauté for around 2 minutes until tender and fragrant.
- Introduce the beef stew meat to the skillet and sauté for approximately 8 minutes until cooked through.
- Add the remaining ingredients (roast beef & gravy, sliced mushrooms, diced potatoes, peas and carrots, bay leaf, thyme, Worcestershire sauce, seasoned salt, and black pepper) and stir to combine.
- Bring the mixture to a simmer, stirring occasionally.
- Carefully separate the biscuits and place them on top of the beef mixture.
- Transfer the skillet to a preheated oven and bake at 425°F for 15 minutes.
- After baking, let the pot pie rest for about 5 minutes before serving.
Notes
Consider adding minced garlic for depth of flavor, use cornstarch for thicker gravy, or substitute beef for chicken. Fresh herbs make a great garnish.