Description
Warm beef herbed biscuit pot pie fills your kitchen with comfort, wrapping tender meat and savory vegetables under a flaky, herb-kissed crust. Hearty dinner dreams come true with this one-pan meal that brings family straight to the table.
Ingredients
Scale
Main Ingredients:
- 4 cups Shredded Or Diced Cooked Beef
- 3 cups Beef Broth
- 3 cups Frozen Sweet Peas
Vegetables and Aromatics:
- ½ Medium Onion, Finely Chopped
- 3 stalks Celery, Thinly Sliced
- 3 Large Carrots, Peeled And Thinly Sliced
- 3 cloves Garlic, Minced
Biscuit and Seasoning Ingredients:
- 3 cups All-purpose Einkorn Flour
- 8 Tablespoons Cold Butter, Sliced
- ¾ cup Buttermilk Or More If Needed
- 3 Tablespoons Butter
- 6 Tablespoons All-purpose Flour
- ¾ cup Heavy Cream
- 3 Tablespoons Chopped Fresh Parsley
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ½ teaspoon Dried Parsley
- Salt And Pepper, to taste
Instructions
- Heat butter in a large skillet over medium heat at 350°F. Sauté ½ chopped onion, 3 sliced celery stalks, and 3 sliced carrots until softened, about 5-6 minutes.
- Add 3 minced garlic cloves and 6 tablespoons flour. Stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in 3 cups beef broth and ¾ cup heavy cream. Season with salt and pepper.
- Bring mixture to a boil, then reduce heat. Simmer until sauce thickens, approximately 4-5 minutes.
- Stir in 3 tablespoons chopped parsley, 3 cups frozen peas, and 4 cups cooked beef. Transfer to a 13×9-inch baking dish.
- Mix 3 cups einkorn flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and all herbs in a food processor.
- Add 8 tablespoons cold butter slices. Pulse until mixture resembles coarse crumbs.
- Pour ¾ cup buttermilk into processor. Pulse until dough forms.
- Turn dough onto floured surface. Fold into thirds three times for layered texture.
- Roll dough to ½-inch thickness. Cut into 2-inch squares.
- Arrange biscuit squares over beef filling, slightly overlapping.
- Bake at 375°F for 25-30 minutes until biscuits turn golden and filling bubbles.
Notes
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the pot pie.
- Keep butter cold when making biscuit topping to achieve maximum flakiness and tender, light layers.
- When folding biscuit dough, handle it gently to prevent overworking, which can make the topping tough and dense.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend and use gluten-free broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pot Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg