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Ultimate Herbed Biscuit Beef Pot Pie - Hearty Comfort Food Recipe

This herbed biscuit-topped beef pot pie features a savory, flaky biscuit crust that bakes up golden brown over a rich beef and vegetable filling simmered in velvety gravy. The drop biscuit topping creates a rustic homemade feel while keeping preparation simple enough for weeknight cooking.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef stew meat, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • 4 cups beef broth
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 cup cold butter, cubed
  • 3/4 cup whole milk
  • 1 large egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 5-7 minutes. Remove beef and set aside.
  2. In the same skillet, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over vegetables and stir to coat. Gradually whisk in beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, then return beef to the skillet. Reduce heat to low, cover, and simmer for 30 minutes until beef is tender.
  4. While filling simmers, whisk together flour, baking powder, salt, garlic powder, parsley, and dill in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined - do not overmix.
  5. Preheat oven to 400°F (200°C). Stir frozen peas into the beef filling. Drop spoonfuls of biscuit dough over the hot filling. Brush biscuits with beaten egg wash. Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly.

Notes

For flakiest biscuits, keep all ingredients cold and handle dough as little as possible. Butter should be straight from refrigerator. Can make filling up to 2 days ahead and store refrigerated. Leftovers reheat beautifully in oven at 350°F for 15-20 minutes.