Simple Biscuit Beef Pot Pie

Simple Biscuit Beef Pot Pie


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This quick and hearty beef pot pie is topped with flaky buttermilk biscuits. If you want to prevent having under baked biscuits, bake them according to package directions by themselves instead of on top of the beef and vegetables.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

6-8 servings


  • 1 1/2 lb. beef top round steak, cut into cubes
  • 2 C. frozen peas and carrots, thawed
  • 1 large potato, peeled, cooked and diced
  • 1 medium onion, chopped
  • 1 (18 oz.) jar beef gravy
  • 1/2 tsp. dried thyme
  • 1/4 tsp. pepper
  • 1 (12 oz.) tube refrigerated buttermilk biscuits

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Cook the beef in a large skillet until no longer pink and drain. Stir in the vegetables, gravy, thyme, and pepper. Transfer the beef mixture to a greased 9-in. deep pie plate. Bake uncovered at 400 degrees for 25 minutes. Place the biscuits in a single layer over the meat mixture. Bake for 10 to 15 minutes, or until the biscuits are golden brown.

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