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beef-and-herbed-biscuit-pot-pie---hearty--savory---comfort-in-every-bite-_feature

Ultimate Herbed Biscuit Beef Pot Pie - Easy Drop Biscuit Topped Comfort Food

This comforting beef pot pie features a rich, savory beef filling topped with golden herb-infused drop biscuits that soak up the gravy while maintaining their fluffy texture. The easy drop biscuit method eliminates the fuss of rolling out pastry, making this classic comfort food accessible for cooks of all skill levels.
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Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon garlic powder

Method
 

Instructions
  1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown on all sides, about 5-7 minutes. Remove beef and set aside.
  2. Add onions, carrots, and celery to the same pot. Cook until vegetables begin to soften, about 5 minutes. Add garlic and cook for 1 minute more. Sprinkle flour over vegetables and stir to coat, cooking for 2 minutes.
  3. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pot. Return beef to the pot, add thyme and rosemary, and bring to a simmer. Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
  4. While the beef simmers, prepare the biscuit dough. In a large bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
  5. Stir in fresh parsley and thyme. Gradually add milk, stirring just until dough comes together. Do not overmix. Cover and refrigerate until ready to use.
  6. Preheat oven to 400°F (200°C). Stir frozen peas into the beef filling. Drop spoonfuls of biscuit dough over the hot filling, spacing them about 1 inch apart.
  7. Bake for 20-25 minutes until biscuits are golden brown and filling is bubbly. Let rest for 10 minutes before serving.

Notes

For the fluffiest biscuits, make sure your butter is cold and handle the dough as little as possible. The biscuits will rise better if the filling is hot when you add them. If you don't have an oven-safe skillet, transfer the filling to a 9x13 baking dish before adding the biscuit topping.