In this post I’m sharing how to make a Biscuit Topped Beef Pot Pie in your cast iron skillet.
You’ll have dinner on the table in about 30 minutes with this simple one skillet pot pie meal. It’s down home comfort food that the entire family will love.
I’m keeping it simple with this recipe and giving you options to make it fit in with your style of cooking.
This beef pot pie has all of the classic ingredients that you love. Rather than using pie crust, we’re switching things up and topping it off with flaky biscuits. Wow, is it delicious!
Cast Iron Beef Pot Pie
What is a pot pie? A pot pie is a meat pie of some sort, it can be chicken, beef, seafood or pork – usually made with some type of pastry…or topped with biscuits.
How long is pot pie good for? Leftover pot pie can be refrigerated up to three days. If planning ahead, you can freeze the pot pie filling for many months to use when needed.
Old Fashioned Beef Pot Pie
Do I need a crust or topping for pot pie? You’ll be missing out on the best part for many but you can omit the crust or biscuit topping if you prefer and serve the filling over mashed potatoes or rice.
Who invented pot pies? The people of ancient Greek are credited by historians for the concept of a pot pie. They would cook meats in pastry which has elaborated into what we all know as a pot pie today.
Old Fashioned Beef Pot Pie
I’ve made homemade Southern buttermilk biscuits to top my beef pot pie. If biscuit making is not one of your skills, no worries. You can use frozen biscuits or refrigerated canned biscuits if that fits your style better.
When baking the pot pie adjust the oven temperature and cooking time to suit whatever type of biscuits you’re working with.
Below, I’m sharing the step by step instructions in the printable recipe card.
- 1 tbs Cooking Oil
- 1 Yellow Onion, diced
- 1-1.5 lb Piece of Beef, cut into 1" bite sized pieces ( I used a sirloin steak)
- 15 oz Canned Diced Potatoes, drained
- 1 c Frozen Peas and Diced Carrots
- Salt and Cracked Black Pepper, to taste
- 18 oz Jar of Savory Beef Gravy
- 8 Uncooked Biscuits, homemade, canned or frozen
- Preheat oven to 425°F (218°C) - Adjust oven temperature if needed depending on the type of biscuits you're using.
- Add the cooking oil to a cast iron skillet; heat over medium
- Next, add the diced onion to the skillet and saute 2 to 3 minutes.
- Next, add the diced beef and saute until cooked through, about 8 minutes.
- Next, add the diced potatoes, frozen peas & carrots, and gravy the stir to combine everything together. Season with salt and pepper.
- Bring the filling mixture to a simmer then top with biscuits.
- Transfer the skillet to the oven and bake for 15 minutes or until the biscuits are golden brown on top.
If you'd like to make your own biscuits, click here for my homemade Southern buttermilk biscuit recipe.
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Amount Per Serving: Calories: 802 Total Fat: 44g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 126mg Sodium: 412mg Carbohydrates: 88g Net Carbohydrates: 0g Fiber: 33g Sugar: 4g Sugar Alcohols: 0g Protein: 50g
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Thank you so much for stopping by and I hope you enjoy this classic comforting pot pie for dinner soon!