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

Beefy French Onion Potpie Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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.

Reviews for Beefy French Onion Potpie

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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. =)"

MY REVIEW
Reviewed Aug. 7, 2014

"We love this for a quick and easy supper. I double the soup so we can have more gravy served over mashed potatoes."

MY REVIEW
Reviewed Oct. 13, 2013

"easy and quick !"

MY REVIEW
Reviewed May. 29, 2013

"OK for a very quick easy supper. Will add black pepper and garlic powder next time. Definitely not gourmet, but everyone enjoyed it."

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