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Ultimate Herbed Biscuit Beef Pot Pie - Easy Comfort Food Recipe

This herbed biscuit beef pot pie is the ultimate comfort food that brings warmth and satisfaction to any family dinner. With a rich, savory beef filling topped with fluffy, herb-infused drop biscuits, this dish combines classic flavors in a way that's both impressive and surprisingly easy to make.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

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

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 them in batches, about 3-4 minutes per side. Remove beef and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute until fragrant. Sprinkle flour over the vegetables and stir to coat, cooking for 1 minute.
  3. Slowly pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, thyme, and rosemary. Return the browned beef to the pot and bring to a simmer. Reduce heat to low, cover, and simmer for 45 minutes until beef is tender.
  4. While the beef simmers, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, salt, pepper, parsley, and thyme. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. Gradually add milk, stirring just until the dough comes together. Be careful not to overmix. The dough should be slightly sticky but manageable.
  6. Preheat oven to 400°F (200°C). Stir frozen peas into the beef filling. Drop spoonfuls of the biscuit dough over the hot filling, covering the surface evenly.
  7. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Let the pot pie rest for 5-10 minutes before serving to allow the filling to thicken slightly.

Notes

For the flakiest biscuits, make sure your butter is very cold and work quickly to keep the dough cool. If you don't have an oven-safe skillet, transfer the filling to a 9x13 baking dish before adding the biscuit topping.