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

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3.5 15 13
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I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. — 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 shredded part-skim mozzarella cheese
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Nutritional Facts

1 serving: 553 calories, 23g fat (10g saturated fat), 98mg cholesterol, 1550mg sodium, 47g carbohydrate (4g sugars, 1g fiber), 38g 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

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BuddyBarker User ID: 8289770 222654
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."

crankyankee User ID: 7233510 219335
Reviewed Jan. 31, 2015

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

Oldwell User ID: 8170545 215357
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."

mem2094 User ID: 6443870 214399
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."

jbrogue User ID: 8059439 194208
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. =)"

eversbeaver User ID: 2223765 190619
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."

[email protected] User ID: 4441258 191836
Reviewed Oct. 13, 2013

"easy and quick !"

nancyphudson User ID: 279258 212255
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."

chin-chilla User ID: 2872569 194204
Reviewed May. 24, 2013

"This was very quick and easy. I would probably add or double the meat/soup mixture (for leftovers it needed more juice!). Also added salt and pepper for flavor. Next time think I'll throw in some green pepper too. Will make again"

obsessedwithfood User ID: 3724663 177255
Reviewed Apr. 8, 2013

"I thought this was very easy to make and very good. I did salt & pepper the beef & onions while I was browning them. My only complaint is the gravy needs to be thicker. It's hard to dish up on the plate without the juices running everywhere. I would make it again."

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