Beef Potpie with Biscuits Recipe
Beef Potpie with Biscuits Recipe photo by Taste of Home
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Beef Potpie with Biscuits Recipe

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I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.—Dolores Jensen, Arnold, Missouri
Recommended: Top 10 Potpie Recipes
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings


  • 1-1/2 pounds beef top round steak, cut into 1/2-inch cubes
  • 2 cups frozen peas and carrots, thawed
  • 1 large potato, peeled, cooked and diced
  • 1 medium onion, chopped
  • 1 jar (18 ounces) beef gravy
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 cup: 298 calories, 4g fat (2g saturated fat), 53mg cholesterol, 775mg sodium, 39g carbohydrate (5g sugars, 2g fiber), 26g protein.


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper.
  2. Transfer to a greased 9-in. deep-dish pie plate or 11-in. x 7-in. baking dish. Bake, uncovered, at 400° for 25 minutes.
  3. Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown. Yield: 6-8 servings.
Originally published as Beef Potpie with Biscuits in Casserole Cookbook 2001, p44

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JacquelineElaine User ID: 7770837 226870
Reviewed May. 24, 2015

"This is a family favorite recipe! I haven't changed a thing besides doubling the recipe for leftovers!"

tyenella User ID: 4370619 93644
Reviewed Nov. 25, 2011

"fantastic pot pie recipe. I used cubed frozen breakfast potatoes instead of an actual potato - just as a time saver. It was wonderful. I made my own gravy instead of using bottled and it was terrific. We have made this several times now and we never have leftovers!"

Jacklyn0810 User ID: 4860753 109675
Reviewed Nov. 11, 2011

"This is so good. My family asks me to make it often. I cook my biscuits before I add them to the top so that they aren't still doughy on the bottoms."

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