Beef and Mushroom Pot Pie with Flaky Biscuit Topping

There’s nothing quite like a warm, hearty pot pie on a chilly evening. But making a from-scratch pie crust on a busy weeknight? Not always realistic. That’s where this clever twist comes in: a flaky biscuit topping that bakes up golden and tender over a rich, savory filling.

This version features ground beef, mushrooms, carrots and onions simmered in a flavorful beef stock, enriched with sour cream for a luscious finish. The biscuit dough is layered on top and baked until puffed and golden. It’s comfort food that’s as easy as-well, pie!

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fall Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and dice the carrot and onion. Slice the mushrooms.
3. In a large oven-safe skillet or pot, cook the ground beef over medium-high heat, breaking it into crumbles, until browned, about 5-7 minutes. Season with salt and pepper.
4. Add the diced carrot, onion and sliced mushrooms to the skillet. Cook until vegetables begin to soften, about 4-5 minutes.
5. Stir in the fall spice blend and tomato paste, cooking for 1 minute until fragrant.
6. Sprinkle the flour over the mixture and stir to coat. Cook for 1 minute.
7. Add the beef stock concentrate and 1 cup of water (or enough to create a gravy-like consistency). Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
8. Remove from heat and stir in the sour cream until well combined. Taste and adjust seasoning with salt and pepper.
9. Prepare the biscuit topping: In a bowl, combine 1 cup all-purpose flour, 1½ tsp baking powder, ½ tsp salt and 1 tbsp sugar (or use your favorite biscuit recipe). Cut in 3 tbsp cold butter until mixture resembles coarse crumbs. Stir in ½ cup milk until just combined.
10. Drop spoonfuls of biscuit dough over the filling, spreading gently to cover most of the surface.
11. Transfer the skillet to the oven and bake until the biscuits are golden brown and the filling is bubbly, about 15-18 minutes.
12. Let cool for 5 minutes before serving.

Recipe Tips

FAQ

Can I use pre-made biscuit dough?

Yes, refrigerated biscuit dough works great for a shortcut. Simply place the biscuits on top of the filling and bake as directed.

Can I make this pot pie ahead of time?

You can prepare the filling up to 2 days in advance and store it in the refrigerator. When ready to bake, reheat the filling slightly, add the biscuit topping and bake as directed.

How do I store leftovers?

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.