Old-Fashioned Beef Pot Pie with Biscuits

A hearty homemade beef and vegetable casserole topped with fluffy golden biscuits

This was one of those meals my mother often made because it was filling, simple, and made good use of whatever was growing in the garden.

She usually picked the carrots and celery herself, chopped everything at the kitchen counter, and had supper bubbling away in the oven before the afternoon was over.

It was the kind of hearty meal that didn’t require fancy ingredients—just pantry staples, fresh vegetables, and a little time.

The creamy beef filling baked under fluffy homemade biscuits always made the kitchen smell wonderful.

It was comfort food at its best and one of those meals that always brought everyone to the table quickly.

Ingredients: 

1 pound ground beef
1 c. carrots, chopped
1 c. onions, chopped
1 c. celery,chopped
4 Tbs. butter
3 Tbs. flour
2 c. beef broth
1 1/2 tsp. garlic salt
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. ground black pepper

Biscuits:

3 c. baking mix
1 c. buttermilk

Directions:

Preheat oven to 350°F.  Butter or lightly grease a 9x13-inch baking dish.

In a large cast iron skillet over medium-high heat, cook ground beef, carrots, onion, and celery until beef is browned and vegetables begin to soften.   Drain excess grease if needed.

Transfer mixture to a bowl.

In the same skillet, melt butter.

Whisk in flour gradually until smooth.  Cook for 1–2 minutes to remove raw flour taste.

Slowly whisk in beef broth until smooth and thickened.

Stir in garlic salt, onion powder, garlic powder, and black pepper.

Return beef and vegetable mixture to skillet.  Bring to a gentle simmer.  Remove from heat.

In a medium bowl, add baking mix. 

Make a well in the center and pour in buttermilk. Stir just until soft dough forms.  Do not overmix.

Turn dough onto lightly floured surface.  Roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter dipped in baking mix.

Pour beef filling into prepared baking dish.  Arrange biscuits evenly over the top.

Bake for 24–25 minutes, or until biscuits are golden brown and cooked through.

Let rest 5–10 minutes before serving. 

Tips for Best Success:

• Chop vegetables evenly
• Don’t overmix biscuit dough
• Keep biscuit dough soft
• Let filling thicken before baking
• Rest before serving for cleaner slices

Variations & Substitutions:

• Add peas or green beans
• Use ground turkey
• Add shredded cheddar to biscuits
• Use fresh garlic
• Add mushrooms

Serving Suggestions:

Perfect with:

• Garden salad
• Buttered corn
• Creamed peas
• Applesauce
• Fresh fruit

How to Store:

• Refrigerate leftovers up to 4 days
• Reheat covered at 350°F
• Freeze up to 2 months

Frequently Asked Questions:

Can I make it ahead?
Yes, assemble and refrigerate before baking.

Can I use canned biscuits?
Yes.

Why are my biscuits dense?
The dough was likely overmixed.

Can I use fresh broth?
Absolutely.