Skillet Beef Pot Pie

This easy 30 minute Beef Pot Pie is pure comfort food.  Tender steak, crisp vegetables and pillowy biscuits nestled into a rich sauce and baked in a skillet – it’s perfect for busy weeknights.  

This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.

There is nothing the warm, comforting flavor of pot pie.  And, on busy nights, recipes that can be made in a skillet in 30 minutes is always winner.

The recipe is layer upon layer of deliciousness – adding and concentrating flavors as it cooks.   I chose Certified Angus Beef ® brand sirloin steak for this pot pie recipe because it’s perfectly tender and cooks up perfectly in 30 minutes.

Why This Beef Pot Pie Recipe Works

This 30 minute Beef Pot Pie recipe is one of my all-time favorite easy beef recipes.  The tender steak cooked in a rich, decadent sauce and topped with buttery, herb-y biscuits just makes me feel warm inside.

This pot pie is a great 30 minute meal because it uses tender Certified Angus Beef ® brand sirloin steak.  By swapping traditional stew meat for sirloin steak ensures the beef will cook in 30 minutes while staying perfectly tender and flavorful.

Traditionally, a pot pie recipe is made with a pie crust, but this one takes a more Southern twist by using biscuits on top.  The buttered herb biscuits are perfect for sopping up the sauce.  They also make a great vehicle for scooping up the tender steak.

How to Make This Beef Pot Pie Recipe – Step by Step

• Sear the steak: In a large, oven safe skillet, sear the Certified Angus Beef ® brand sirloin steak on all sides.  It’s OK if it’s not cooked all the way through, it will finish cooking at the end. (Photo 1 below)
• Add onion: Once the steak is finished cooking, remove it from the skillet and add the onion.  (Photo 2 below)
• Add garlic and herbs: Once the onion is softened, add the garlic and herbs. (Photo 3 below)
• Pour in red wine: With the wine in the skillet, stir up the browned bits on the bottom of the skillet – that’s where the flavor is.  All the wine to reduce and concentrate its flavor. (Photo 4 below)

• Stir in flour: This is going to help thicken the sauce. (Photo 1 below)
• Add tomato paste, Worcestershire sauce and beef broth: I use low sodium beef broth because I can easily control the salt that’s added to the recipe.  (Photo 2 below)
• Add the steak back: Add the steak that was cooked earlier and any juices that accumulated on the plate. (Photo 3 below)
• Stir in thawed frozen mixed veggies: Frozen mixed veggies are a great short cut.  If you forgot to thaw them (I usually do), simply pop them into the microwave for a few minutes. (Photo 4 below)

• Make the herb butter topping: Add butter, garlic powder and herbs to a small, microwave safe bowl. (Photo 1 below)
• Melt the butter: Melt butter, garlic and herbs in the microwave.  (Photo 2 below)
• Par-Bake the biscuits and place them on top: Par-baking the biscuits ensures that the bottoms cook through and are not raw.  You can do this step while the pot pie is simmering on the stove. (Photo 3 below)
• Brush butter on top: Brush the herb butter on top of the biscuits with a basting brush.  Make sure you get it all over, including the sides of the biscuits.  (Photo 4 below)

What Kind of Beef Should You Use

This Beef Pot Pie recipe is almost like a stew.  There is tender beef cooked in a rich sauce with tender vegetables.  But, unlike stew, you want to use a more tender cut of beef for this one pot dinner.

As I tested this recipe, I found that this could be a great easy steak recipes.  I tested several types of steak and found that Certified Angus Beef ® brand sirloin steak was a great option.  It’s lean, well-flavored and affordable.

One of the great things about recipes with beef is they’re pretty flexible.  You can easily swap the sirloin steak for a more tender steak or, even ground beef.  Both would give you great beef flavor in this recipe.

Can You Make This Pot Pie Recipe Ahead of Time?

To make this recipe ahead of time, simply prepare the filling and transfer it to a freezer-safe pan (I use these).  Then top with the par-baked biscuits and brush with herb butter.  Cover the pan tightly with foil, label and freeze.

Expert Tips for Making the Best Beef Pot Pie

• Use a tender cut of beef: I used Certified Angus Beef ® brand sirloin steak because it’s tender, flavorful and affordable.
• 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.
• You don’t have to use 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.

Shop This Recipe

• Oven-safe skillet
• Rimmed baking sheet
• Silicone basting brush

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Skillet Beef Pot Pie

This easy 30 minute Beef Pot Pie is pure comfort food.  Tender steak, crisp vegetables and pillowy biscuits nestled into a rich sauce and baked in a skillet - it's perfect for busy weeknights.  

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Main Dish

Cuisine: American

Keyword: 30 minute recipe, beef, beef pot pie, one pot recipe

Servings: 4

Calories: 541kcal

Author: Christina Hitchcock

Print Recipe Pin Recipe

5 from 6 votes

Ingredients

• 2 pounds Certified Angus Beef ® brand 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
• 1/2 cup red wine - can substitute same amount of beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 cups low sodium beef broth
• 16 oz frozen mixed vegetables - thawed

BISCUIT TOPPING

• 8 refrigerated biscuits - I used Southern Grand style
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme

US Customary - Metric

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.

Notes

• Use a tender cut of beef: I used Certified Angus Beef ® brand sirloin steak because it's tender, flavorful and affordable.
• 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.
• You don't have to use 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.

Nutrition

Calories: 541kcal | Carbohydrates: 26g | Protein: 57g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 1723mg | Potassium: 1461mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6055IU | Vitamin C: 17.5mg | Calcium: 116mg | Iron: 6mg

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.