Beefy French Onion Potpie

Name: Beefy French Onion Potpie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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 shredded part-skim mozzarella cheese; 1 tube (12 ounces) refrigerated buttermilk biscuits

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

Ingredients

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Beefy French Onion Pie in Taste of Home April/May 2013

Reviews

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Average Rating:

bn8638

Jan 18, 2019

wondering if you add water to the condensed soup or use it straight from the can. thanks
BuddyBarker

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

Jan 31, 2015

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

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

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

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

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.
LibbiPeach

Oct 13, 2013

easy and quick !
nancyphudson

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

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