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Recipe compliments of www.ITISAKEEPER.com

A close-up of a skillet beef pot pie topped with a golden-brown biscuit and garnished with fresh herbs. The stew includes pieces of beef, corn, carrots, and green beans.

Skillet Beef Pot Pie

5 from 8 votes
Skillet 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.
Prep Time : 5 minutes
Cook Time : 30 minutes
Total Time : 35 minutes
Servings: 4 servings
Course: Main Dish
Calories: 541kcal
Author: Christina Hitchcock

Equipment

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

    • 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 broth.
    • Vegetables: Instead of frozen vegetables, use fresh ones. Potatoes, onions, and mushrooms will all be delicious in this easy pot pie.

MY NOTES