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Beefy French Onion Potpie Recipe
Beefy French Onion Potpie Recipe photo by Taste of Home

Beefy French Onion Potpie Recipe

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3.5 15
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I came up with this dish knowing my husband loves French Onion Soup – a good base for this hearty, beefy pot pie. — Sara Hutchens, Du Quoin, Illinois
TOTAL TIME: Prep: 10 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1-1/2 cups (6 ounces) shredded Galbani® Part Skim Mozzarella Cheese
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 serving equals 553 calories, 23 g fat (10 g saturated fat), 98 mg cholesterol, 1,550 mg sodium, 47 g carbohydrate, 1 g fiber, 38 g protein.


  1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.
  2. Transfer to an ungreased 9-in. deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings.
Originally published as Beefy French Onion Potpie in Taste of Home April/May 2013

Nutritional Facts

1 serving equals 553 calories, 23 g fat (10 g saturated fat), 98 mg cholesterol, 1,550 mg sodium, 47 g carbohydrate, 1 g fiber, 38 g protein.

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Reviewed Mar. 12, 2015

"I usually don't follow recipes exactly, but did with this one and was disappointed. As someone else said, the biscuits were not cooked on the bottom and it just tasted so salty. Very disappointing."

Reviewed Jan. 31, 2015

"used idea and completely adapted it ,chopped steak, LOTS of onions, soup mix, pie crust on bottom--fantastic"

Reviewed Dec. 19, 2014

"This recipe did not turn out well and, in fact, my family sat down at the table to eat and we ended having to throw away the whole thing. The biscuits were raw on the bottom. I read another review regarding making sure the biscuits aren't too big so they will cook through but I don't think it would have mattered because the bottom of the biscuits were also soggy from sitting on top of the juice. Quite frankly, the smell of the soup was very off-putting also. Picture looked great, but a disappointment for me."

Reviewed Dec. 9, 2014

"I made this and added worchestershire sauce, garlic powder, salt and pepper and I still didn't like it. It smelled delicious but it actually tasted gross. I'm sorry I wasted my time and money to make this."

Reviewed Oct. 27, 2014

"I've made this a few times and it's great! Just be careful which size biscuits you use as some take longer to cook thoroughly. I actually like par-baking them so the bottoms aren't too soggy, as we prefer them to have more contrast. Also, if you want more of a 'gravy' texture, when boiling the mixture on the stove, in a small glass mix 2 tbsp cold water + 1-2 tbsp. of cornstarch together and mix it in with the boiling mixture. This thickens it a bit so it's not so soupy/watery. =)"

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