Beef Pot Pie is an easy comfort food that makes the perfect family dinner. Juicy steak, crisp vegetables, and flaky biscuits are seasoned with herbs and cooked in a hearty broth in this 35 minute meal.
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Why this Beef Pot Pie Recipe is a Keeper
You’ll love this recipe for pot pie with beef and vegetables, with a top crust made of biscuits instead of pie dough. There’s no need for a pie plate or bottom crust when making this beef stew pie; instead, you can make it in a skillet. The beef is tender, the vegetables are savory, and the flaky crust is light and golden- what’s more to want? Here are a few reasons why you’ll want to make this homemade beef pot pie:
- 35 Minute Meal: Have this easy beef pot pie recipe ready in just 35 minutes.
- Easy Ingredients: All of the ingredients for this delicious beef pot pie can be found in your kitchen or local grocery store.
- Family Friendly: This skillet pot pie with tender chunks of beef makes a great family dinner on a busy weeknight.
If you’re looking for more pot pie recipes, try these: Bisquick Chicken Pot Pie, Chicken Pot Pie with Pie Crust Recipe, and Turkey Pot Pie.
What is the Difference Between a Meat Pie and a Pot Pie?
While meat pies and pot pies are both savory pies made with meat and spices, meat pies mainly consist of seasoned ground meat, while pot pies, like these beef pot pies, consist of chunks of meat, vegetables, and a filling.
Ingredient Notes to Make Beef Pot Pie
- Steak: Sirloin steak stays tender and flavorful after cooking, as opposed to a tougher stew meat. Pat beef cubes dry to remove any excess grease before you add the beef to the pie.
- Biscuits: Use instant refrigerated biscuits, or make your own homemade pie crust; however, this recipe does not use a bottom pie crust. You can also use puff pastry instead. Bake until the crust is golden brown.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Skillet Pie Dish
- Vegetable Blends: Use your favorite blend of vegetables in this skillet beef pot pie recipe, such as peas, carrots, celery, etc.
- Ground Beef Pot Pie: Use lean ground beef instead of steak for a different texture.
Special Equipment Needed for this Homemade Beef Pot Pie
- Oven Safe Skillet: Instead of on the stovetop, use a skillet to make this pot pie in the oven. Pot pie can also be made in a crock pot or Dutch oven over medium-high heat.
Pro Tip to Love this Recipe
Keep your cast iron pan seasoned and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents the bottom and edge of the pie from sticking.
How to Make this Pot Pie Recipe
This tender beef pot pie is the perfect recipe to use when you’re short on time and want an easy and delicious dinner. You can use ground beef chuck roast or cubed beef, along with vegetables and a biscuit crust on top of the pie. To learn how to make a ground beef pot pie, just follow this recipe.
These are the basic steps for making steak pot pie. Refer to the full, printable recipe card below for detailed instructions.
1. Prepare the Beef
Preheat the oven temperature oto375 degrees. Then, heat oil in a large oven-safe skillet over medium high heat. Spoon the beef into the skillet and season steak cubes with 1 teaspoon House Seasoning Blend, then brown the beef and cook until well done. Sear beef cubes on all sides for about 5 minutes, then remove from skillet.
2. Cook the Beef Pot Pie Filling
Add onion to the skillet and cook for 3 minutes, or until onion has started to soften. Then, add garlic, rosemary and thyme to the skillet and cook for 1 minute.
Add red wine and cook for 2 minutes, or until wine reduces, scraping any browned bits from the bottom of the pan. Stir in flour; cook for 1 minute. Afterwards, stir in tomato paste, Worcestershire sauce, and beef broth; stir until combined. Then, season with remaining teaspoon of House Seasoning Blend or salt and pepper if desired. Bring to boil and reduce heat to simmer.
3. Stir Beef and Bring to Simmer
Simmer for 8 minutes or until sauce thickens, then stir in cooked beef and mixed vegetables. Top with par-baked biscuits.
4. Butter Pie Crust and Bake the Pie
Brush biscuits with melted butter mixture, making sure to cover the tops and sides. Then, transfer pie to oven and bake for 10 minutes, or bake until crust is golden brown. Transfer the beef pie to a serving dish and serve immediately.
Beef Pot Pie Recipe FAQs
Store the pot pie in an airtight container in the refrigerator or wrap in plastic wrap. It should be good for 3-4 days. Reheat in the oven or in the microwave.
Use beef chuck roast or sirloin steak for this recipe, as it stays tender after being cooked. However, you can use any variety you want. If you have leftover roast beef, the remaining beef can also be used for this pie.
Yes, you can freeze pot pie in an airtight container to have for later. Thaw the frozen beef pot pie in the refrigerator, then reheat.
Expert Tips for Making Beef Pot Pie with Biscuits
- This recipe can be doubled: If you’re making this recipe for a crowd, it can easily be doubled. Just make sure you use a large enough skillet.
- Wine: If you don’t want to use red wine (or you don’t have any on hand) simply swap it for additional beef stock.
- Vegetables: Instead of frozen vegetables, use fresh ones. Potatoes, onions, and mushrooms will all be delicious in this easy pot pie.
What to Serve with Beef Skillet Pot Pie
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Skillet Beef Pot Pie
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Equipment
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Ingredients
- 2 pounds Sirloin Steak, cut into 1/2 inch cubes
- 2 teaspoons House Seasoning Blend, divided
- 1 tablespoon Canola Oil
- 1 Medium Onion, diced
- 4 cloves Garlic, minced
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 3 tablespoons Flour
- ½ cup Red Wine or Beef Broth
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 2 cups Low Sodium Beef Broth
- 16 ounces Mixed Vegetables, Frozen thawed
BISCUIT TOPPING
- 8 Biscuits, Refrigerated
- 2 tablespoons Butter
- ½ teaspoon Garlic Powder
- ½ teaspoon Rosemary
- ½ teaspoon Thyme
Instructions
- Preheat oven to 375 degrees.
- Heat oil in a large oven-safe skillet over medium high heat.
- Season steak cubes with 1 teaspoon House Seasoning Blend.
- Sear steak on all sides, about 5 minutes; Remove from skillet.
- Add onion to the skillet and cook for 3 minutes or until onion has started to soften.
- Add garlic, rosemary and thyme to the skillet and cook for 1 minute.
- Add red wine and cook for 2 minutes, or until wine reduces, scraping any browned bits from the bottom of the pan.
- Stir in flour; cook for 1 minute.
- Stir in tomato paste, Worchestershire sauce and beef broth; stir until combined.
- Season with remaining teaspoon of House Seasoning Blend.
- Bring to boil and reduce heat to simmer.
- Simmer for 8 minutes or until sauces thickens.
- Stir in beef and mixed vegetables.
- Top with par-baked biscuits.
- Brush biscuits with melted butter mixture, making sure to cover the tops and sides.
- Transfer skillet to oven and bake for 10 minutes.
- Serve immediately.
BISCUIT TOPPING
- While sauce is simmering, place biscuits on a parchment lined baking sheet and bake for 5 minutes.
- Remove biscuits from oven (they will be partially baked) and set aside.
- Place butter, garlic powder, rosemary and thyme in a small bowl and microwave for 30 seconds or until butter melts.
- Stir to combine.
Christina’s Notes
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- This recipe can be doubled: If you’re making this recipe for a crowd, it can easily be doubled. Just make sure you use a large enough skillet.
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- Wine: If you don’t want to use red wine (or you don’t have any on hand) simply swap it for additional beef broth.
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- Vegetables: Instead of frozen vegetables, use fresh ones. Potatoes, onions, and mushrooms will all be delicious in this easy pot pie.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
The beef pot pie looks my and you have explained very well. I want to try this recipe with chicken
That pot pie looks amazing and I’m loving all the tips you’ve shared.
Delicious! I love the flaky biscuits on top. Your herb butter is a genius way to make them extra buttery—no more puff pastry on top for me.
This recipe is so comforting. Love all the flavors you put in this and can’t believe it can be done in 30 minutes. Definitely a keeper!
I love this homemade pot pie recipe, it was a hit even with the kids which is always a struggle, thanks 🙂
I love this stew and how easy it is to make, it’s a favorite in our house.
I always think of chicken when it comes to pot pie – but this is WAY better! Thanks for sharing this tasty recipe!