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Braised Beef Pot Pie with Biscuit Topping

Braised Beef Pot Pie with Biscuit Topping. Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.

Braised Beef Pot Pie with Biscuit Topping close up photo of single serving on a white plate

Braised Beef Pot Pie with Biscuit Topping.

Beef pot pie is synonymous with comfort food. I personally love any kind of savoury pie for dinner. 

These are recipes like our easy steak and onion pie using store bought puff pastry. And especially, classic chicken and roasted vegetable pot pie with a flaky homemade pastry. 

Small pebbles of butter left in the flour is the key to a flaky biscuit.

I often refer to these as “winter warm up meals” and they really are the kind of stick-to-your-ribs dinners folks crave at that time of year. 

Braised Beef Pot Pie with Biscuit Topping in a casserole dish fresh from the oven

Braised Beef Pot Pie with Biscuit Topping.

Classic pot pies an be quite time consuming though, so it’s nice to have another comfort food alternative to turn to. One that doesn’t take as much effort as making pastry for a top and bottom crust pie.

Uncooked cut of beef chuck roast on a cutting board

I like to use Chuck/Blade roast for this recipe.

The shortcut in our house most often some quickly prepared buttermilk biscuits. They get baked on top of the beef filling after it has been braised to tender perfection for a few hours.

Braised Beef Pot Pie with Biscuit Topping wide shot of single serving on a white plate

Braised Beef Pot Pie with Biscuit Topping.

If you’re looking to boost the flavour of this biscuit topping even more, add some chopped fresh herbs. Chives, rosemary or oregano can be added to the biscuits or even a little grated Parmesan or white cheddar cheese.

You can of course add vegetables or mushrooms to the stewed beef in the last hour or so of braising. However, I most often like to serve it with mashed or roasted potatoes and vegetables on the side.

Braised Beef Pot Pie with Biscuit Topping photo with title text for Pinterest

If you liked this recipe be sure to check out this other great, economical comfort food meal: Drumstick Stew.

Budget Friendly Drumstick Stew

Like this Beef Pot Pie recipe?

You’ll find many more ideas for great comfort food dinners like this one in our Slow Cooked Sundays Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Braised Beef Pot Pie with Biscuit Topping single serving photo for Pinterest

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Originally published November 2014.

Braised Beef Pot Pie with Biscuit Topping close up photo of single serving on a white plate
Yield: 6 Servings

Braised Beef Pot Pie with Biscuit Topping

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Braised Beef Pot Pie with Biscuit Topping - Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.

Ingredients

For the braised beef

  • 2½ to 3 lbs beef pot roast, Blade or chuck roast work well
  • salt and pepper to season
  • ½ cup flour to dredge the beef cubes
  • 3 to 4 tbsp vegetable oil
  • 2 large onions, diced
  • 4 cloves minced garlic
  • 4 tbsp butter
  • 6 cups low sodium beef stock, you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy
  • 1½ tbsp dried thyme
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp coarsely ground black pepper
  • 2 bay leaves
  • ½ cup orange juice

For the buttermilk biscuits

  • 2 cups all purpose flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup + 1 tbsp very cold salted butter, cut in small cubes
  • 1 cup buttermilk

Instructions

To prepare the braised beef

  1. Trim the beef roast of excess fat then cut it into 1½ inch cubes.
  2. Season the cubes with salt and pepper, then roll them in plain flour to coat them well.
  3. In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked.
  4. Transfer the browned beef to a covered roasting pan or dutch oven.
  5. Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef.
  6. Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice.
  7. Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
  8. Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender.
  9. Remove the cover and add the prepared biscuits to the top of the beef and gravy.
  10. Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top.

To prepare the biscuits

  1. In a food processor, blend together the flour, baking powder and baking soda.
  2. Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  3. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
  4. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  5. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
  6. Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above.
  7. You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

6 Servings

Amount Per Serving Calories 621Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 151mgSodium 748mgCarbohydrates 42gFiber 2gSugar 6gProtein 50g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 
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Wendy

Sunday 21st of February 2021

Is there something I could substitute the orange juice with? I have a daughter with allergies. Thanks

Cindy Giles

Saturday 20th of February 2021

Can stew beef be used instead of cutting up a roast?

Paula Carr

Saturday 13th of February 2021

Comfort food at its best on a cold February day. Family loved it, stuck to your recipe almost fully, used 4-5 cups liquid and we still had lots of gravy. Biscuits were delicious. Tasty and tender beef. 5 stars!

Marilyn

Friday 12th of February 2021

Hi Barry. I’m planning to make the braised beef pot pie and biscuit topping for my family of 8 adults and 4 grandkids. Using a large roasting pan and doubling the recipe. What would the cooking time for the biscuits be if I make small, medium and larger biscuits as kiddies, ladies and men have a different size portions?

Steve London

Thursday 11th of February 2021

When I was younger my mom would make this but it also veggies added i.e(peas,diced carrots, etc.) It was one of my favorite meals even when I moved away at 20 with my job, she would make this for me whenever I came to visit. This recipe has brought back a lot of memories. I'm going to try it with the vegetables and some corn starch to thicken the juice to a gravy.

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