Pioneer Woman Beef and Herbed Biscuit Pot Pie

Pioneer Woman beef and herbed biscuit pot pie is a creamy dinner with tender beef, sweet peas and flaky biscuit squares, ready in 1 hour 5 minutes. Save this easy beef pot pie casserole for Sunday dinner, cold winter nights or family meals, because it's a comforting one-dish bake.

Fold the biscuit dough into thirds three times before you roll it out, because those folds build the flaky layers. Skip them and the biscuits bake up dense and flat on top of the filling.

Topping the pot pie with herbed biscuit squares instead of a pie crust makes it doable on a weeknight, since biscuit dough is far more forgiving. Rosemary, thyme and parsley go right into the dough, so the top tastes savory and not like plain bread.

Pioneer Woman Beef and Herbed Biscuit Pot Pie

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

620

kcal

Creamy beef, carrots and peas sit under golden biscuit squares that turn crisp on top and soft underneath. Once it bakes, the sauce bubbles up around the edges of the pan.

Ingredients

• FOR THE POT PIE FILLING:
  

• 3 tbsp. Butter
  

• 1/2 Medium Onion, Finely Chopped
  

• 3 stalks Celery, Thinly Sliced
  

• 3 Large Carrots, Peeled And Thinly Sliced
  

• 3 cloves Garlic, Minced
  

• 6 tbsp. All-purpose Flour (or All-purpose Einkorn Flour)
  

• Salt And Pepper, to taste
  

• 3 c. Beef Broth
  

• 3/4 c. Heavy Cream
  

• 3 tbsp. Chopped Fresh Parsley
  

• 3 c. Frozen Sweet Peas
  

• 4 c. Shredded Or Diced Cooked Beef
  

• FOR THE BISCUITS:
  

• 3 c. All-purpose Einkorn Flour (See Note)
  

• 1 1/2 tsp. Baking Powder
  

• 1/2 tsp. Baking Soda
  

• 1 tsp. Salt
  

• 1/4 tsp. Freshly Ground Black Pepper
  

• 1/4 tsp. Dried Thyme
  

• 1/4 tsp. Dried Rosemary
  

• 1/2 tsp. Dried Parsley
  

• 8 tbsp. Cold Butter, Sliced
  

• 3/4 c. Buttermilk Or More If Needed
  

Directions

• Preheat the oven: Preheat your oven to 375°F (190°C). Then set out a 13x9-inch pan so it's ready for the filling.
• Soften the vegetables: Melt 3 tablespoons butter in a large skillet or soup pot over medium heat, then add 1/2 medium onion, 3 stalks celery and 3 large carrots. Cover and cook for 10 to 15 minutes, stirring now and then, until they're tender.
• Make the sauce: Stir in 3 cloves garlic, 6 tablespoons flour, plus salt and pepper to taste, and cook for 2 minutes. Then whisk in 3 cups beef broth and 3/4 cup heavy cream and bring it to a boil.
• Add the beef and peas: Stir in 3 tablespoons parsley, 3 cups frozen peas and 4 cups cooked beef. Taste and adjust the seasoning, then pour everything into the 13x9-inch pan.
• Mix the dry ingredients: Pulse 3 cups einkorn flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a food processor. Then add 1/4 teaspoon pepper, 1/4 teaspoon thyme, 1/4 teaspoon rosemary and 1/2 teaspoon parsley and pulse until well combined.
• Cut in the butter: Scatter 8 tablespoons cold sliced butter over the flour and pulse until it's in pea-sized pieces. You can also do this by hand, so transfer the mix to a bowl when you're done.
• Add the buttermilk: Pour 3/4 cup buttermilk over the dry ingredients and mix gently with a fork until evenly moistened. If the dough looks dry, add a splash more buttermilk.
• Fold the dough: Turn the dough out onto a floured surface and roll it into an elongated rectangle. Fold it into thirds, bringing each short end toward the middle, then repeat 2 more times.
• Cut the biscuits: Roll the dough into a rectangle slightly smaller than 13x9 inches. Cut it into squares and set them on top of the filling in the pan.
• Bake the pot pie: Bake for 25 to 30 minutes, until the filling is bubbly and the biscuits are golden. Then let it cool in the pan for 5 to 10 minutes and serve with butter.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9x13 glass baking dish, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular flour instead of einkorn for the biscuits?

Yes, but einkorn doesn't swap 1:1 with wheat flour. Use your favorite buttermilk biscuit recipe that makes about 12 biscuits, and add the pepper, rosemary, parsley and thyme to the dry ingredients.

How long do leftovers keep in the fridge?

Cover the pan or move slices to an airtight container, and it keeps in the fridge for about 3 days. The biscuits soften as they sit, so reheat it in a 350°F oven to crisp the top again.

Can I make the filling ahead of time?

Yes, cook the filling and keep it covered in the fridge until you're ready to bake. Make the biscuit dough fresh, then put it on top and bake, since cold filling just needs a few extra minutes in the oven.

Can I make the biscuit dough by hand without a food processor?

Yes, the recipe says you can cut the cold butter into the flour by hand. Work it until the pieces are about the size of peas, then mix in the buttermilk with a fork.

What's the most common mistake with this pot pie?

Overworking the biscuit dough is the biggest one, because it makes the tops tough. Mix it just until moistened and fold it gently, so the biscuits stay tender and layered.