Biscuit Topped Hearty Steak Pie Recipes

CHICKEN BISCUIT PIE

Chicken Biscuit Pie image

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Provided by CSTONEHS

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 5

Number Of Ingredients 15

Ingredients

⅓ cup butter
1 onion, chopped
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

Steps:

Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Nutrition Facts : Calories 615.3 calories, Carbohydrate 57 g, Cholesterol 85.7 mg, Fat 29.7 g, Fiber 4.1 g, Protein 29.3 g, SaturatedFat 12.7 g, Sodium 1264.4 mg, Sugar 7.4 g

STEAK PIE

Steak Pie image

This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!

Provided by JIMZGRL

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 pound cubed beef stew meat
1 large onion, chopped
1 (1 ounce) package dry mushroom gravy mix
1 cup water
1 teaspoon Worcestershire sauce
1 pinch salt and pepper to taste
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water

Steps:

Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g

BISCUIT-TOPPED SHEPHERD'S PIES

Biscuit-Topped Shepherd's Pies image

Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 celery rib, finely chopped
1 package (16 ounces) frozen peas and carrots, thawed and drained
1 can (15 ounces) Italian tomato sauce
1/4 teaspoon pepper
1 cup reduced-fat biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed
1/2 cup fat-free milk
2 tablespoons butter, melted

Steps:

Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.

Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

BISCUIT-TOPPED STEAK PIE

Biscuit-Topped Steak Pie image

This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!

Provided by Karen..

Categories Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs top round steaks, cooked and cut into 1 inch cubes (London broil, or use any kind of leftover beef you have on hand)
1 (9 ounce) bag frozen baby carrots
1 (9 ounce) bag frozen peas and pearl onions
1 large baking potato, cooked and cut into 1/2 inch pieces
1 (18 ounce) jar beef gravy (or use home-made or mixes)
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 (10 ounce) can refrigerated buttermilk biscuits

Steps:

Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
Combine beef, frozen vegetables and potato in prepared dish.
Stir in gravy, thyme and pepper.
Bake uncovered for 40 minutes and remove from oven.
Increase temperature to 400°F and top the casserole with biscuits.
Bake for 8-10 minutes more or until golden brown.

Nutrition Facts : Calories 689.7, Fat 30.1, SaturatedFat 10.6, Cholesterol 107.6, Sodium 1910.4, Carbohydrate 55.3, Fiber 5.9, Sugar 9.4, Protein 49

BISCUIT TOPPED STEAK PIE

Biscuit Topped Steak Pie image

I adopted this recipe and made a few changes when I prepared it. I don't care for canned mixed veggies and don't usually have frozen mixed vegetables on hand. Therefore, I chopped up a couple of carrots and microwaved in a bit of water until tender; microwaved the potato and cubed it; sauteed some chopped onion in olive oil; defrosted some corn and peas; and stirred all of this together with a jar of beef gravy. My steak was round steak that I had slow cooked in the oven with beef broth after seasoning with Montreal steak seasoning. My husband thought that this was a winner, and I will surely repeat it again with leftover roast beef and steak. The comments of the original chef are as follows: "I found this in a cookbook of mine and made a few changes to suit my tastes better. It's a great way to use up leftover steak. Or you can change the meat and/or gravy and veggies to suit whatever meat you have leftover. I hope you'll enjoy it, too!"

Provided by Ms B.

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs steak, cooked and cubed
1 (15 ounce) can mixed vegetables or 2 cups frozen mixed vegetables
1 large baking potato, cooked and cubed
2 cups beef gravy (homemade or in a jar)
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 (12 ounce) can refrigerated buttermilk biscuits

Steps:

Preheat oven to 375F and spray 8x8 pan with nonstick cooking spray.
Combine steak, veggies, and potato in prepared dish and then stir in gravy and seasonings.
Bake, uncovered, 40 minutes and then remove from oven.
Increase oven temperature to 400°F.
Top meat mixture with biscuits and bake 8-10 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 724.3, Fat 24.6, SaturatedFat 8.2, Cholesterol 138.7, Sodium 1767.3, Carbohydrate 60, Fiber 5, Sugar 9.4, Protein 63.6