Beef Pot Pie with Herbed Biscuits

by Erin

Even a classic recipe can be improved. To prove it, this pot pie is made with steak and is topped with herbed biscuits.

Beef Pot Pie with Herbed Biscuits 1

For this month’s edition of The Secret Recipe Club, I took a peak into Lauren’s blog, From Gate to Plate, where she combines her love for culinary and agriculture and the result is a delicious array of recipes. From BBQ Pulled Pork with Mac and Cheese Flatbread to Chocolate Coconut Cream Pie Cupcakes. And for the upcoming St. Patick’s Day holiday, she even has a recipe for Baileys Lucky S’more Bars.

Beef Pot Pie with Herbed Biscuits 2

Lately my cravings have dwelt on the savory, comforting realm. I almost dove head first through the screen when I saw her recent recipe for Sirloin Gnocchi Poutine with Cheeseballs and Mushroom Gravy but since I would have wanted to make it without the mushrooms I decided to save that for a rainy day (or snowy day). Instead I went for a classic comfort food, made interesting with the addition of steak.

Beef Pot Pie with Herbed Biscuits 3

This pot pie is not only made with steak instead of chicken, but is also topped with herbed biscuits instead of a pie crust. They bake right into the pot pie! IDK if I’ll veer make pot pie with a pie crust ever again. Thanks for rocking my taste-buds world, Lauren!

One year ago: Blood Orange Margarita Jello Shots

Four years ago: Cajun Mac & Cheese

Five years ago: Pizza Bagels


Serves 6-8


1 lb. steak, sliced into 1-inch pieces

1/4 cup butter, divided

1/4 cup all-purpose flour, divided

1 cup diced onion

1-1/2 tsp minced garlic

4 cups beef stock

1 cup milk

2 cups peeled and diced potatoes

2 cups peeled and diced carrots

2 cups corn

2 cups peas

Salt and pepper, to taste


2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp Italian Seasoning

6 Table unsalted butter, cold and cubed

3/4 cup milk


  1. Preheat oven to 350 degrees F. Lightly grease a 9×13-inch casserole dish, set aside.
  2. Toss beef in 2 tablespoons of flour.
  3. In a stockpot over medium heat, melt 2 tablespoons of butter. Add onion, garlic, and beef and cook until browned. Remove mixture from pot.
  4. Melt the remaining 2 tablespoons of butter in the pot. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
  5. Add beef mixture back to the pot along with the milk, potatoes, carrots, corn, peas and season with salt and pepper.
  6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
  7. Meanwhile, prepare the biscuits. In a mixing bowl, mix the flour, baking powder, baking soda, salt and Italian Seasoning. Cut in the butter until resembles course crumbs. Add the milk, mixing just until moist.
  8. Turn out onto a floured surface and pat into 1/2-inch thick circle. With a 2-inch cutter, cut the biscuits. Repeat with scraps of dough, working as little as possible.
  9. Once potatoes are tender, pour mixture into the prepared baking dish and top with the biscuits.
  10. Bake for 20-25 minutes or until biscuits are browned.

Source: Adapted slightly from From Gate to Plate.


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Kayle (The Cooking Actress) March 3, 2016 - 7:20 pm

oooh I love beef so beef pot pie sounds AWESOME! Esp with those herbed biscuits, mmmm!

SallyBR February 23, 2016 - 10:33 am

That is one luscious dish! Great to have this type of meal before it gets too warm…

I hope you had a great Reveal Day!

Wendy, A Day in the Life on the Farm February 22, 2016 - 5:15 pm

This sounds right up my alley. My family would LOVE this! Thanks for sharing

Tara February 22, 2016 - 4:24 pm

Yum! I have never tried a pot pie with biscuits. It sounds amazing!

Stephanie February 22, 2016 - 4:11 pm

This looks absolutely wonderful! I love biscuit topped pot pies. Wonderful SRC post!

Emily @ Life on Food February 22, 2016 - 4:02 pm

The idea of steak pot pie instead of chicken sounds about 100 times better. This looks great! I would dive into those biscuits first bite.

Karen @ Karen's Kitchen Stories February 22, 2016 - 3:10 pm

Oh man this looks good! I love beef pot pie, and using steak takes it to another level. Not to mention the biscuits! I’m sure this was a big hit!

Amy @ fearless homemaker February 22, 2016 - 1:49 pm

Oh, this looks AMAZING! I love modern twists on classics, and this sounds divine with the steak and biscuit topping. Perfect choice this month!

Karen S Booth February 22, 2016 - 12:41 pm

YESSSS PLEASE Erin! This looks wonderful and perfect for all this cold weather we have been having too! FAB pick for February, Karen

sarah k @ the pajama chef February 22, 2016 - 9:32 am

sounds fantastic, erin! biscuits make any recipe better :)

Lauren February 22, 2016 - 12:49 am

Oh-em-gee!!! This is one of my favorites! So glad you enjoyed it!! Once you try a crustless, biscuit potpie… it really is hard to go back to a crust! :P

PS. Your photos are steller!

spiffycookie February 22, 2016 - 7:40 am

Yay! My boyfriend devoured and love it too. And I have to say that I truly do love your photography as well! I went pretty deep into your archives and enjoyed seeing the progression into the beautiful style and technique that you use today.


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