I grew up eating pot pies; the kind you take out of the freezer and cook in the oven. I love homemade beef stew, but it always feels like it needs a dinner roll or a biscuit to go with it. So I decided to combine the two, because frankly I don’t have time to make pie dough for pot pies and this is much faster and just as satisfying!
Now here’s the funny thing… I’m not really much of a biscuit eater. I love dinner rolls, but biscuits.. not so much. I know, you’re all shaking your head in disbelief! But it’s true, just one of those things. However, I’ve found a way to enjoy a biscuit after all these years. By flattening it. I know, the polar opposite of what you should do with a biscuit, right??
Beef Stew Biscuit Pot Pie
Baking biscuits on top of a casserole is nothing new. In fact, it even has a name: bubble up. You’ve probably heard of them before, except usually it’s many biscuits covering the top of a 13×9 pan. This time, it’s individualized.
For this recipe you will need:
- 2 lbs beef stew meat
- 1/4 cup flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1/2 cup brewed coffee
- 2 cups beef broth
- 1 cup water
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- 1 can large biscuits
We really enjoyed these, and if you don’t want the extra carbs, leave off the biscuit and just enjoy the stew instead. Oh, and by all means, if you have a favorite beef stew recipe, use it! If not, you can try mine below.
Dry beef stew meat with paper towels. Mix together flour, salt, pepper and thyme and dredge the meat in the flour mixture.
Heat olive oil in large skillet over medium high heat. Add meat to skillet brown on all sides until no longer pink.
Add coffee, beef broth and water and stir well. Bring to a boil; reduce heat and simmer covered, with lid partially open, for one hour.
Add vegetables and cook another 1-2 hours, until meat is fork tender.
Preheat oven to 375 F. Set out 6-8 oven safe individual serving dishes. Divide stew amongst dishes.
Flatten a biscuit with the heel of your hand and poke it several times with a fork. Place the flattened biscuit on top of the stew.
Repeat for the remaining dishes. Bake for 12-15 minutes, or until biscuit topping is golden brown.
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Beef Stew Biscuit Pot Pie
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Print It Pin It Rate ItIngredients
- 2 lbs beef stew meat
- ¼ cup flour
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
- ½ cup brewed coffee
- 2 cups beef broth
- 1 cup water
- 2 cups chopped potatoes
- 1 cup chopped carrots
- 1 cup sliced mushrooms
- 1 can large biscuits
Instructions
- Dry beef stew meat with paper towels. Mix together flour, salt, pepper and thyme and dredge the meat in the flour mixture.
- Heat olive oil in large skillet over medium high heat. Add meat to skillet brown on all sides until no longer pink.
- Add coffee, beef broth and water and stir well. Bring to a boil; reduce heat and simmer covered, with lid partially open, for one hour.
- Add vegetables and cook another 1-2 hours, until meat is fork tender.
- Preheat oven to 375 F. Set out 6-8 oven safe individual serving dishes. Divide stew amongst dishes. Flatten a biscuit with the heel of your hand and poke it several times with a fork. Place the flattened biscuit on top of the stew. Repeat for the remaining dishes. Bake for 12-15 minutes, or until biscuit topping is golden brown.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Julia says
This was really good. I browned the meat and then put it and the rest of the ingredients in my crockpot and cooked for approximately 4 hours on low. I then divided among 8 ceramic dishes and used bisquick to make the biscuit topping. After cooling , I put in freezer bags for freezing. I thawed one in refrigerator overnight and heated in microwave. This was a great option for me as I’m a widow and live alone. Thanks Amanda for a great recipe.
Christine Corcoran says
Dam, I’m reading, mouth is watering. I am going to be one heavy amputee! Kidding, so much for my numbers all being really good. (Ldl,Hdl) .haha. Picking cherries today to can. Thank you for sharing all these nice recipes! Something different!!
Judy (Kelly) Smith says
Sounds good, but can I just make one big biscuit and put it on top of one meat pie in a large baking dish.
Amanda Formaro says
I think that would work just fine!
Denise Lictawa says
That is what I did. One buttermilk biscuit. I a put 4 cps of potato,2 cups of carrots, 1 whole cooking onion,a clove of garlic and 1 cup of chopped celery with leaves in also. ended up backing it in one corningware sq casserole for 1/2 an hour.
Michelle says
This looks amazing! I love a good hearty meal! I just posted a homemade meat pie that is out of this world! Thanks for sharing the recipe!! I will pin it too!
Amanda Formaro says
Thank Michelle!