Beef Pot Pie with Cheddar Onion Biscuits

This Southern style Beef Pot Pie with Cheddar Onion Biscuits is a hearty and filling one dish meal. The sauce can be varied according to your taste and the drop biscuits on top are cinch to make. Serve it alone, or with a salad to round out the meal.

Beef Pot Pie with Cheddar Onion Biscuits Recipe

This country style ground beef pot pie recipe topped with cheese biscuits is the way to my family's heart. It's no secret that biscuits are also known as our number one house bread of the South. I can't remember a single time when my Mom and Gramma's didn't have biscuits on the table to go with our meals. In particular biscuits can be found on the menu for breakfast, however they're also served as the complementary bread at other meals. They also make a tasty biscuit sandwich, if you're so inclined.

How to Make the Best Beef Pot Pie Topped with Biscuits

This easy ground beef casserole is designed to keep the ingredients simple. The sauce can be made completely from scratch, if you prefer.

• Homemade cheddar-onion drop biscuits make the perfect topping for this beef pot pie. They're made from scratch using self rising flour. Self rising flour already has baking powder and salt included in the mix so it's not necessary to add more leavening.
• How do you make your own self-rising flour? For this recipe, use 3 cups all purpose flour adding one tablespoon of baking powder and ½ teaspoon salt. Sift together and proceed with the recipe as written.
• Sloppy joe sauce is a shortcut for this recipe. You can skip the sloppy joe sauce and use a meatloaf seasoned tomato sauce, a chili flavored tomato sauce or Italian flavored pizza sauce, if preferred. This casserole is versatile, you can't go wrong.
• You can adapt the flavor of cheese in the homemade biscuits using what you have on hand or your favorite flavor. Good ole cheddar lends a pleasing flavor there's no need to get too fancy.
• A medium size ice cream scoop makes dividing the biscuit dough super easy and keeps them uniform in shape. You can also use a ¼ cup measuring cup to divide the biscuit dough.
• It's important to keep the biscuits similar size for even baking.

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Disclaimer:  The J.M. Smucker Company has compensated me for this post as  one of their 2015 Brand Ambassadors representing White Lily  flour.  The opinions and text are all mine.  Thank you for being supportive and allowing me to share trusted brands with you that I enjoy. ~ Melissa

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Beef Pot Pie with Cheddar Onion Biscuits

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Main Course

Cuisine: American

Keyword: beef-pot-pie-cheddar-biscuits, beef-pot-pie-recipe

Servings: 10 servings

Calories: 617kcal

Author: Melissa Sperka

Ingredients

• 2 lb lean ground beef
• 1 medium onion diced
• 1 small green bell seeded and diced
• 1 medium carrot peeled and diced
• 2 medium potatoes bite size cubes
• 3 clove garlic minced
• 2 tablespoon Worcestershire sauce
• seasoned salt and black pepper
• 2 16 oz cans sloppy joe sauce See Cook's note
• ½ cup beef broth plus additional as needed to thin
• 1 cup frozen petite peas
• Cheddar Drop Biscuits Recipe:
• 3 cup White Lily self-rising flour
• 1 teaspoon garlic powder
• ¾ cup cold butter cubed and divided
• 1 cup whole buttermilk
• 2 cup shredded sharp cheddar cheese
• 2 green onion finely chopped

Instructions

• Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
• In a large skillet, over medium-high heat saute the diced onion, carrot and bell pepper in a couple of drizzles of olive oil. Season with seasoned salt and black pepper to taste. Cook for 5-7 minutes until softened and beginning to brown.
• Add the ground beef and cubed potatoes. Cook until no pink remains in the ground beef, and the potatoes are fork tender, around 12-15 minutes. Drain any excess fat from the pan, then add the minced garlic, soy sauce, sloppy joe sauce and beef broth. Cook just until heated through.
• Remove from the stovetop and add the frozen peas. Mix well. Pour into the prepared baking dish.
• To make the biscuit topping: Sift together the self-rising flour and garlic powder.
• Cut ½ cup plus 2 tablespoon cold butter into the flour until it resembles cornmeal.
• Add the cheddar cheese and diced onion. Toss until combined.
• Make a well in the center and add the buttermilk. Stir through until the dry ingredients are fully moistened.
• Use a 4 oz ice cream scoop to divide the dough into even portions. Arrange on top of the filling. Melt the remaining 2 tablespoon butter and brush the tops.
• Bake for 30-35 minutes or until golden, bubbly and the biscuits are cooked through.

Notes

1) To make your own self rising flour for this recipe: Sift together 3 cup all-purpose flour, 1 tablespoon baking powder and ½ teaspoon salt. Proceed with the recipe as written.
2) You can adjust the flavor of the sauce to your preference. Using the same amount of a meatloaf, chili or Italian flavored tomato sauce.

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 58g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1071mg | Potassium: 741mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2061IU | Vitamin C: 23mg | Calcium: 231mg | Iron: 4mg

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