Hearty Beef and Biscuit Pot Pie with Carrots and Celery

There’s nothing quite like a warm, hearty pot pie to chase away the chill. This version swaps the traditional crust for fluffy buttermilk biscuits, making it quicker and even more satisfying. Tender ground beef, sweet carrots and crisp celery are simmered in a rich, creamy sauce, then topped with golden biscuits that bake up perfectly flaky.

This dish is all about comfort and simplicity. With just a handful of ingredients and one skillet, you can have a complete meal on the table that feels like a hug in a bowl. Serve it straight from the oven for a dinner that’s sure to become a family favorite.

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Ingredients

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F and adjust rack to top position. Wash and dry produce. Trim, peel and finely dice carrots. Finely dice celery. Halve, peel and dice half the onion. Peel and mince garlic.
2. Heat a drizzle of oil in a medium ovenproof pan (or large pan for 4 servings) over medium heat. Add ground beef; season with salt and pepper. Cook, breaking meat into pieces, until browned, 3-5 minutes (it will finish cooking later). Transfer beef to a plate.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add carrots, celery and onion; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes. Add garlic and dried thyme; cook until fragrant, about 30 seconds.
4. Add 2 tablespoons butter to the pan. Once melted, stir in flour and cook for 1 minute. Pour in 1¼ cups water, stock concentrates, salt and pepper. Bring to a boil, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then return beef to the pan. Season with salt and pepper. If filling is too thick, add a splash of water.
5. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove biscuits from package and peel each biscuit apart at the center to create two thinner rounds. Arrange biscuits on top of the filling. Brush biscuits with melted butter.
6. Bake on top rack until biscuits are golden brown and filling is bubbly, 12-15 minutes. Let cool at least 5 minutes before serving. Divide among shallow bowls and serve.

Recipe Tips

FAQ

Can I use chicken instead of beef?

Yes, you can substitute ground beef with diced cooked chicken. Adjust cooking time as needed.

Can I make this pot pie ahead of time?

You can prepare the filling up to a day in advance and refrigerate. When ready to bake, top with biscuits and bake as directed, adding a few extra minutes if needed.

What can I use instead of buttermilk biscuits?

You can use refrigerated biscuit dough or homemade biscuit dough. If using homemade, adjust baking time accordingly.