Beef Pot Pie with Biscuits
Beef Pot Pie with Biscuits is delicious comfort food that’s perfect for any night of the week. Made with leftover brisket or roast beef, hearty vegetables and garlic butter biscuits on top.
Servings: 6 Servings
Calories: 764kcal
Ingredients
- 3 tablespoons beef tallow or butter
- 5 tablespoons all purpose flour
- 2 cups water
- 1 oz package dry onion soup mix
- 3 tablespoons Worcestershire sauce
- 10.5 ounce can Cream of Mushroom Soup
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pound finely chopped smoked brisket or roast beef
- 12 ounce package frozen mixed vegetables
- 2 small russet potatoes peeled and diced
- 8 count Pillsbury Grands Biscuits
- 1/4 cup butter
- 2 garlic cloves
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°.
- In a large, deep skillet or Dutch oven, add the beef tallow or butter and melt over medium heat. Stir in the flour with a wooden spoon and cook until flour is well browned, about the color of peanut butter.
- Whisk in water, Worcestershire sauce and onion soup mix. Add the mushroom soup, salt and pepper.
- Stir in the chopped brisket, frozen vegetables and diced potatoes. Cook 5 minutes over medium heat.
- Separate the biscuits and place over the beef pot pie filling.
- Place skillet in a hot oven, baking for 25- 30 minutes or until biscuits are baked through and no longer doughy on the bottom.
- Melt butter in a small pan with sliced garlic cloves over low heat, stirring occasionally. Cook for 3- 5 minutes. Stir in parsley and brush over the biscuits.
Notes
Variations:
- Gravy: For a richer gravy, use beef stock instead of water.
- Beef: If you don’t have leftover smoked brisket, roast beef or cooked ground beef will work.
- Vegetables: Use any combination of vegetables that you have on hand. Fresh, frozen or canned: green beans, corn, mushrooms, English peas, onions, celery or bell peppers.
- Crust: Refrigerated crescent dough or pie crust can be substituted for the biscuits.
- Storage: Leftover pot pie can be stored in the refrigerator in an airtight container up to 3 days or in the freezer for up to 3 months.
- Reheat: To reheat, place in a 350° oven in an oven safe dish. Cover loosely with aluminum foil and cook for 12- 15 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 764kcal | Carbohydrates: 67g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 116mg | Sodium: 1781mg | Fiber: 5g | Sugar: 11g