Description
A cozy comfort meal featuring beef and herbed biscuits in a delicious pot pie.
Ingredients
Scale
- 3 Tbsp. Butter
- 1/2 Medium Onion, Finely Chopped
- 3 stalks Celery, Thinly Sliced
- 3 Large Carrots, Peeled And Thinly Sliced
- 3 cloves Garlic, Minced
- 6 Tbsp. All-purpose Flour
- Salt And Pepper, to taste
- 3 cups Beef Broth
- 3/4 cup Heavy Cream
- 3 Tbsp. Chopped Fresh Parsley
- 3 cups Frozen Sweet Peas
- 4 cups Shredded Or Diced Cooked Beef
- 3 cups All-purpose Einkorn Flour (or your favorite buttermilk biscuit recipe)
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/4 tsp. Dried Thyme
- 1/4 tsp. Dried Rosemary
- 1/2 tsp. Dried Parsley
- 8 Tbsp. Cold Butter, Sliced
- 3/4 cup Buttermilk Or More If Needed
Instructions
- Preheat oven to 375°F. Sauté onion, celery, and carrots in butter until tender.
- Stir in garlic and flour, then whisk in broth and cream. Bring to a boil.
- Stir in parsley, peas, and beef. Pour the filling into a 13×9-inch pan.
- Make the biscuit dough by pulsing dry ingredients and herbs with cold butter in a food processor.
- Mix in buttermilk, then turn out the dough and fold it into thirds three times.
- Roll the dough into a rectangle, cut into squares, and place on top of the filling.
- Bake for 25–30 minutes until the filling is bubbly and the biscuits are golden.
Notes
- Feel free to substitute the beef with chicken or turkey if desired.
- For a vegetarian option, replace beef with mushrooms or mixed vegetables.
- Make sure to let the filling cool slightly before adding the biscuits to prevent sogginess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of a pot pie
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg