Ground Beef Pot Pie Biscuits

This cozy ground beef pot pie topped with golden biscuits is the ultimate comfort food for chilly nights or family gatherings. It is classic, hearty, and easy enough for busy weeknights while still feeling special enough to serve for Sunday dinner. The biscuit topping comes together quickly and bakes right on top of the savory filling for a complete one-pan meal.

I made this for my family during a snow day and my husband still talks about that dinner a year later. It has become my go-to dish when I want something reliably satisfying and fuss free.

Ingredients

• Ground beef: Good quality 85 percent lean brings depth and richness without too much grease
• Yellow onion: Adds sweetness and aromatic flavor look for firm and heavy onions with papery skin
• Garlic: Gives sharp warmth fresh cloves are best for a pungent kick
• Carrots and potatoes: For color and heartiness pick ones that feel solid and have vibrant color
• Tomato paste: Deepens flavor and brings richness tube tomato paste often tastes the freshest
• Worcestershire sauce: Adds balanced umami soy sauce can work in a pinch but has a slightly different flavor
• Dried thyme: For herbaceous notes use dried for convenience or fresh if you have on hand
• Fine sea salt and black pepper: Important for seasoning taste as you go
• All-purpose flour: Thickens the filling and gives the biscuits structure spoon and level to measure accurately
• Low sodium beef broth: Lets you control the salt while providing a savory base quality broth makes a big difference
• Frozen peas: For sweetness and a touch of green add right at the end so they stay tender
• Salted butter: For rich flaky biscuits use very cold for best results
• Baking powder and baking soda: Make the biscuits rise always use fresh for the fluffiest results
• Buttermilk: Keeps biscuits tender and tangy whole milk plus a splash of vinegar works if you are out
• Cheddar cheese: Tops the biscuits with a sharp cheesy melt pick a block to shred yourself for fullest flavor

Instructions

Preheat and Prepare Baking Dish:

Begin by heating your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and lightly grease a nine by thirteen inch baking dish. Set this aside for later and have your filling ingredients ready close by.

Brown the Ground Beef:

Heat olive oil in a large skillet over medium heat. Add the ground beef and let it cook until it is nicely browned and no longer pink. Use a wooden spoon to break up large pieces and drain off any extra fat that collects. This step builds a savory base for your pot pie.

Cook the Vegetables:

Add diced onion and garlic to the skillet with the beef and stir for about two minutes until the mixture smells fragrant. Then add the diced carrots and potatoes. Keep cooking everything together for about three more minutes to let the vegetables start to caramelize gently. This slow sauté unlocks natural sweetness and flavor.

Build Flavor:

Stir tomato paste Worcestershire sauce thyme salt and pepper into your beef and vegetable mixture. Mixing these in now gives time for the flavors to bloom and combine fully.

Thicken the Filling:

Sprinkle all-purpose flour evenly over the filling and stir until the flour disappears. Pour in the beef broth next in a slow steady motion while stirring to avoid lumps. Simmer the mixture for about five minutes until the liquid thickens into a rich stew. At the very end stir in frozen peas just until they are warmed through and bright green. Remove from heat.

Transfer Filling to Dish:

Spoon or pour the hot beef and vegetable filling into your prepared baking dish. Smooth it into an even layer with a spatula and set aside while you prepare the biscuit topping.

Make the Biscuit Dough:

Whisk together flour baking powder and baking soda in a medium mixing bowl. This blends the leavening agents evenly for tall fluffy biscuits.

Cut in the Butter:

Take your cold salted butter and use a pastry cutter or your fingers to work it into the flour mixture. You want the finished dough to look like coarse crumbs with some larger flakes of butter visible throughout. For extra ease you can even grate the butter on a box grater first.

Add Liquid and Shape Biscuits:

Pour in cold buttermilk and stir gently just until the dough forms. Try not to overmix since overworking the dough can make biscuits tough. Lightly flour a surface and gently pat the dough into a ball. Roll or pat it out to your preferred thickness generally about three quarters of an inch works well. Cut out six to eight rounds and place them directly over your beef filling. Leave space between the biscuits so steam can escape and the tops get golden.

Top with Cheese:

Sprinkle freshly shredded cheddar cheese across the tops of the biscuit rounds. This adds an extra layer of flavor and gorgeous color as the dish bakes.

Bake and Cool:

Place your casserole in the hot oven and bake for twenty five to thirty minutes. The biscuits will rise and turn golden brown while the inside bubbles vigorously. Let your pot pie cool for five to ten minutes before serving so the filling can settle and you avoid burning your tongue.

Enjoy:

Scoop out hearty portions making sure each one has a fluffy biscuit and lots of savory filling.

Potatoes are my favorite part of this dish. Their creamy texture soaks up all the beef and tomato flavors and reminds me of the kind of classic pot pies my grandma made. I loved making this with my kids for the first time and seeing their faces light up at dinner.

Storage tips

Keep leftovers in a container in the fridge for up to four days. Warm portions gently in the microwave to keep biscuits soft. You can also freeze the cooked pie wrapped well or portioned into freezer safe containers. Thaw overnight then reheat in a medium oven. If you want make ahead ease prepare the filling and refrigerate. Add biscuits just before baking for the freshest results.

Ingredient substitutions

Feel free to use ground turkey or chicken in the filling for a lighter spin. You can swap sweet potatoes for the regular ones or use parsnips for something different. If you cannot find buttermilk use whole milk with a splash of lemon juice. For a veggie version use lentils and vegetable broth with extra mushrooms.

Serving suggestions

Serve with a crisp green salad for contrast or alongside roasted broccoli for more vegetables. For a cozy meal on a really cold night I add baked apples or a simple fruit compote on the side.

Cultural roots

Pot pie is a cherished part of American comfort food history known for using up what is on hand and stretching ingredients to feed family. Swapping pie crust for biscuits is a classic Southern trick that keeps the process quick and approachable but just as comforting.

Seasonal adaptations

Try swapping in asparagus or green beans for the peas if you have spring vegetables. Fresh corn cut off the cob is perfect in late summer. In fall diced sweet potatoes or turnips add hearty warmth. Use what is freshest at your market and let the season guide you. Use whatever ground meat you like best Load with extra veggies in summer when zucchini and peppers are everywhere Mix in chopped herbs such as parsley right before baking for a bright fresh kick

Success stories

Multiple friends have asked for this recipe after sharing it at a potluck. Kids love how approachable and familiar it tastes even picky eaters scoop up every bite. My aunt now makes it for family reunions because it is both easy and crowd pleasing.

Freezer meal conversion

Assemble the filling fully and let it cool before freezing in an oven safe dish. Add the biscuit dough right before baking straight from the freezer. You can also bake fully and freeze as ready to reheat portions. This is my go-to trick for busy winter nights.

This biscuit pot pie is always a hit at the dinner table. Enjoy it for easy weeknights or special occasions when you want a meal that feels like home.

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well and creates a lighter version while still maintaining rich flavor.

→ Do I have to peel the potatoes and carrots?

Peeled potatoes and carrots offer a smoother texture, but leaving the skins on is optional for extra fiber.

→ Can store-bought biscuits be used?

Yes, refrigerated biscuit dough may be substituted for homemade biscuits for convenience.

→ How do I reheat leftovers?

Warm single portions in the microwave or reheat in the oven at 350°F until the biscuits are crisp and filling hot.

→ How can I freeze this dish?

Freeze baked pot pie for up to 2 months in an airtight container. Thaw before reheating for best results.

→ Can the filling be made ahead?

Prepare the beef and vegetable filling up to 2 days ahead. Add biscuit dough just before baking.