Beef Pot Pie with Biscuits

Beef Pot Pie with Biscuits is delicious comfort food that’s perfect for any night of the week. Made with leftover brisket or roast beef, hearty vegetables and garlic butter biscuits on top.

Beef Pot Pie is hearty, flavorful, and satisfying. Using smoked brisket or leftover roast, frozen vegetables and canned biscuits make this a quick and easy meal. The smoky flavor of the brisket adds a depth of flavor to the pie that is simply irresistible.

Why You’ll Love this Beef Pot Pie

• Hearty and Delicious: Filled with chunks of beef and vegetables in a rich onion gravy with buttery biscuits is a satisfying meal that the whole family will love.
• Versatile Recipe: This recipe is so versatile using any cut of beef or ground beef and can use up any vegetables that you have on hand. Top with refrigerated biscuits or crescent dough for an easy crust.

Ingredients for Beef Pot Pie with Biscuits Recipe

• Chopped Beef: Smoked brisket, roast beef, or cooked ground beef
• Beef Tallow or Butter
• All Purpose Flour
• Water
• Dry Onion Soup Mix
• Worcestershire Sauce
• Cream of Mushroom Soup
• Frozen Mixed Vegetables
• Russet Potatoes – peeled and diced
• Kosher Salt
• Black Pepper
• Pillsbury Grands Biscuits – or Cheddar Bay Biscuits
• Butter
• Fresh Garlic Cloves
• Fresh Parsley

Step-by-Step Directions for Beef Pot Pie with Biscuits

1. Make the Roux: In a large, deep skillet or Dutch oven, add the beef tallow or butter and melt over medium heat. Stir in the flour with a wooden spoon and cook until flour is well browned, about the color of peanut butter.

2. Add the Liquids: Whisk in water, Worcestershire sauce and onion soup mix. Add the mushroom soup, salt and pepper.
3. Add the Beef and Vegetables: Stir in the chopped brisket, frozen vegetables and diced potatoes. Cook 5 minutes over medium heat.
4. Top with Biscuits: Separate the biscuits and place over the beef pot pie filling.

5. Bake: Place pan in a hot oven, baking for 25- 30 minutes or until biscuits are baked through and no longer doughy on the bottom.

6. Garlic Butter: Melt butter in a small pan with sliced garlic cloves over low heat, stirring occasionally. Cook for 3- 5 minutes. Stir in parsley and brush over the biscuits.

Beef Pot Pie Variations:

• Gravy: For a richer gravy, use beef stock instead of water.
• Beef: If you don’t have leftover smoked brisket, roast beef or cooked ground beef will work.
• Vegetables: Use any combination of vegetables that you have on hand. Fresh, frozen or canned: green beans, corn, mushrooms, English peas, onions, celery or bell peppers.
• Crust: Refrigerated crescent dough or pie crust can be substituted for the biscuits.

How to Store and Reheat Pot Pie

• Storage: Leftover pot pie can be stored in the refrigerator in an airtight container up to 3 days or in the freezer for up to 3 months.
• Reheat: To reheat, place in a 350° oven in an oven safe dish. Cover loosely with aluminum foil and cook for 12- 15 minutes or until heated through.

More Beef Casseroles You Will Love

• Burrito Bake is a quick and easy weeknight dinner made with ground beef and refried beans with a crescent dough crust. It is a surefire winner for busy families.
• Brisket Stuffed Shells are pasta shells loaded with cheese, smoked brisket and topped with a Tex-Mex sour cream sauce that is out of this world delicious.
• Cheesy Beef Rigatoni is one of our favorites to make with leftover pot roast. It is a hearty meal that will feed a crowd.
• Ground Beef Casserole is an easy 5-ingredient dinner from Back to My Southern Roots.

The biscuits on top of this beef pot pie are flaky and buttery, adding a nice contrast to the rich and savory filling. The whole family is sure to love this Beef Pot Pie with Biscuits and it can be on the table in under an hour.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

No ratings yet

Beef Pot Pie with Biscuits

Beef Pot Pie with Biscuits is delicious comfort food that’s perfect for any night of the week. Made with leftover brisket or roast beef, hearty vegetables and garlic butter biscuits on top.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Casseroles

Cuisine: American

Keyword: beef pot pie, leftover beef brisket recipe, pot pie with biscuits

Servings: 6 Servings

Calories: 764kcal

Author: Milisa

Ingredients

• 3 tablespoons beef tallow or butter
• 5 tablespoons all purpose flour
• 2 cups water
• 1 oz package dry onion soup mix
• 3 tablespoons Worcestershire sauce
• 10.5 ounce can Cream of Mushroom Soup
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pound finely chopped smoked brisket or roast beef
• 12 ounce package frozen mixed vegetables
• 2 small russet potatoes peeled and diced
• 8 count Pillsbury Grands Biscuits
• 1/4 cup butter
• 2 garlic cloves
• 1 tablespoon fresh parsley chopped

Instructions

• Preheat oven to 375°. 
• In a large, deep skillet or Dutch oven, add the beef tallow or butter and melt over medium heat. Stir in the flour with a wooden spoon and cook until flour is well browned, about the color of peanut butter.
• Whisk in water, Worcestershire sauce and onion soup mix. Add the mushroom soup, salt and pepper.
• Stir in the chopped brisket, frozen vegetables and diced potatoes. Cook 5 minutes over medium heat.
• Separate the biscuits and place over the beef pot pie filling.
• Place skillet in a hot oven, baking for 25- 30 minutes or until biscuits are baked through and no longer doughy on the bottom.
• Melt butter in a small pan with sliced garlic cloves over low heat, stirring occasionally. Cook for 3- 5 minutes. Stir in parsley and brush over the biscuits.

Notes

Variations:

• Gravy: For a richer gravy, use beef stock instead of water.
• Beef: If you don’t have leftover smoked brisket, roast beef or cooked ground beef will work.
• Vegetables: Use any combination of vegetables that you have on hand. Fresh, frozen or canned: green beans, corn, mushrooms, English peas, onions, celery or bell peppers.
• Crust: Refrigerated crescent dough or pie crust can be substituted for the biscuits.

How to Store and Reheat:

• Storage: Leftover pot pie can be stored in the refrigerator in an airtight container up to 3 days or in the freezer for up to 3 months.
• Reheat: To reheat, place in a 350° oven in an oven safe dish. Cover loosely with aluminum foil and cook for 12- 15 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 764kcal | Carbohydrates: 67g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 116mg | Sodium: 1781mg | Fiber: 5g | Sugar: 11g