Beef Potpie With Biscuits Recipes

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BEEF POTPIE WITH BISCUITS



Beef Potpie with Biscuits image

I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
2 cups frozen peas and carrots, thawed
1 large potato, peeled, cooked and diced
1 medium onion, chopped
1 jar (18 ounces) beef gravy
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

BASIC MEAT POT PIE WITH BISCUIT TOPPING



Basic Meat Pot Pie With Biscuit Topping image

This simple leftover beef pie is baked with a flaky biscuit topping. Use diced beef or pork in the pie and substitute canned gravy for the homemade.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Number Of Ingredients 9

4 tablespoons (1/4 cup) unsalted butter
3 tablespoons chopped onion
2 tablespoons chopped green pepper
1/2 cup diced celery
2 cups beef (or pork, cooked and diced)
4 tablespoons all-purpose flour
2 cups meat stock (or part milk for creamy filling)
1 to 1 1/2 cups mixed vegetables (or diced cooked carrots)
9 frozen or homemade refrigerator biscuits

Steps:

  • Gather the ingredients.
  • Heat the oven to 450 F (230 C/ Gas 8). Butter a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.
  • In a skillet over medium heat, melt the butter. Add the onion, bell pepper, celery, and diced meat. Cook, stirring until the vegetables are tender.
  • Add the flour slowly and cook stirring constantly, for 3 to 5 minutes. The roux should be lightly browned. Add remaining ingredients and stir to blend. Bring it to a simmer.
  • Meanwhile, if making homemade biscuits, prepare the dough and cut them out.
  • Pour the meat mixture into the prepared baking dish. Cover with the ready-made or homemade biscuits.
  • Bake in the preheated oven for about 15 minutes, or until biscuits are browned.until biscuits are browned.

Nutrition Facts : Calories 1680 kcal, Carbohydrate 53 g, Cholesterol 394 mg, Fiber 3 g, Protein 31 g, SaturatedFat 86 g, Sodium 811 mg, Sugar 4 g, Fat 152 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

EASY POT PIE WITH BISCUITS



Easy Pot Pie with Biscuits image

Quick and yummy pot pie recipe that came from a friend; it's easy and I love it!

Provided by courtny

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 4

1 (12.5 fl oz) can chunky shredded chicken (such as Tyson®)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables (such as Birds Eye® Steamfresh®)
1 (10 ounce) can refrigerated small biscuits (such as Pillsbury®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix chicken, soup, and vegetables together in an 8-inch square baking dish. Separate biscuits and place on top to cover filling.
  • Bake in the preheated oven until biscuits are browned, about 30 minutes.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 45 g, Cholesterol 55 mg, Fat 21.4 g, Fiber 3.3 g, Protein 27.3 g, SaturatedFat 5.5 g, Sodium 1664.5 mg, Sugar 6.3 g

BISCUIT TOPPING FOR POT PIE



Biscuit Topping for Pot Pie image

I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.

Provided by JoyceJoann

Categories     Savory Pies

Time 1h

Yield 1 potpie, 6 serving(s)

Number Of Ingredients 5

1 cup milk
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon baking powder

Steps:

  • mix together, pour over pot pie, bake @350 for 45 minute.

Nutrition Facts : Calories 275.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 46.4, Sodium 409.9, Carbohydrate 25.9, Fiber 0.8, Sugar 0.1, Protein 4.7

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

TRADITIONAL BEEF POTPIE



Traditional Beef Potpie image

This is one of my family's favorite dishes. Nothing is as satisfying as a hearty slice of this mouthwatering potpie.-Beth Armstrong, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 23

CRUST:
1-1/2 cups all-purpose flour
2/3 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 cup shortening
5 to 6 tablespoons cold water
FILLING:
1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon vegetable oil
1-1/2 cups sliced fresh mushrooms
2 cups beef broth, divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups cubed peeled potatoes
1 cup sliced carrots
3/4 cup sliced celery
1/3 cup all-purpose flour
1/2 teaspoon browning sauce, optional

Steps:

  • In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

Nutrition Facts : Calories 558 calories, Fat 26g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 897mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

BEEF POT PIE WITH POTATO BISCUIT CRUST



Beef Pot Pie with Potato Biscuit Crust image

Who doesn't love a pot pie dinner? Here's one that's so easy, it could become a regular at your dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

1 piece (1/2 lb) deli roast beef, cubed (1 1/2 cups)
2 cups frozen mixed vegetables
1 medium onion, chopped (1/2 cup)
1 jar (12 oz) beef gravy
2/3 cup Betty Crocker™ mashed potatoes
2/3 cup hot water
1 1/2 cups Original Bisquick™ mix
1/3 cup milk
1 tablespoon freeze-dried chives

Steps:

  • Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
  • In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
  • Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
  • Bake uncovered 30 to 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 5 g, TransFat 1 1/2 g

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