Basic Meat Pot Pie With Biscuit Topping

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/8/21
Meat Pie With Biscuit Topping

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 1 pot pie

This easy pie is an excellent way to use leftover roast beef or pork. For the biscuits, use refrigerated biscuits, frozen, or homemade. 

The dish is made with homemade gravy, but in a pinch, you could use a jar of gravy or 2 cups of gravy made from a dry mix.

Cooked green beans, mixed vegetables, or diced cooked corn or carrots are all excellent choices for vegetables in the filling.

Ingredients

  • 4 cups (1/4 cup) unsalted butter

  • 3 tablespoons chopped onion

  • 2 tablespoons chopped green bell pepper

  • 1/2 cup diced celery

  • 2 cups diced cooked beef

  • 4 tablespoons all-purpose flour

  • 2 cups meat stock

  • 1 to 1 1/2 cups mixed vegetables

  • 9 frozen or homemade biscuits

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 450 F (230 C/ Gas 8). Butter a 9-inch deep-dish pie plate or 1 1/2-quart baking dish.

  3. In a skillet over medium heat, melt the butter. Add the onion, bell pepper, celery, and diced meat. Cook, stirring until the vegetables are tender.

  4. Add the flour slowly and cook stirring constantly, for 3 to 5 minutes. The roux should be lightly browned. Add remaining ingredients and stir to blend. Bring it to a simmer.

  5. Meanwhile, if making homemade biscuits, prepare the dough and cut them out.

  6. Pour the meat mixture into the prepared baking dish. Cover with the ready-made or homemade biscuits.

  7. Bake in the preheated oven for about 15 minutes, or until biscuits are browned.until biscuits are browned.

Recipe Variations

  • Use pork instead of beef, if you prefer.
  • For a creamier filling, replace a portion of the meat stock with milk.
  • Rather than mixed vegetables, use diced cooked carrots.
  • Top the hot baked casserole with shredded cheese and bake for a few more minutes, or just until the cheese melts.
  • Use a gravy mix or gravy from a can or jar to replace the homemade gravy.
Nutrition Facts (per serving)
1680 Calories
152g Fat
53g Carbs
31g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1680
% Daily Value*
Total Fat 152g 195%
Saturated Fat 86g 430%
Cholesterol 394mg 131%
Sodium 811mg 35%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 31g
Vitamin C 15mg 73%
Calcium 305mg 23%
Iron 5mg 29%
Potassium 630mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)