Hearty & Comforting Beef Pot Pie with Fluffy Herbed Buttermilk Biscuits: Your Ultimate Winter Meal
As the chill of winter sets in, there’s nothing quite as inviting as a warm, satisfying meal that truly sticks to your ribs. This Beef Pot Pie, generously filled with tender chunks of beef, sweet potatoes, and vibrant peas, and crowned with a delightful layer of fluffy buttermilk herbed biscuits, is the epitome of comfort food. It’s designed to warm you from the inside out, making those frosty evenings feel a little cozier and a lot more delicious.
The start of a new year often brings with it ambitious resolutions – more exercise, better organization, perhaps learning a new skill. While those goals are certainly admirable, sometimes the most pressing concern is simply staying warm when temperatures plummet. After a particularly mild few months, returning from a holiday road trip to barely-teen temperatures was a stark reminder of winter’s embrace. Currently, you’ll likely find me nestled on the couch, wrapped in blankets, clutching a hot cup of cocoa. But beyond the external layers, what truly brings comfort is a bowl of piping hot, soul-nourishing food, and this beef pot pie casserole has become my ultimate winter staple.
Why This Beef Pot Pie is Your Winter Essential
This isn’t just any pot pie; it’s a carefully crafted symphony of flavors and textures designed to provide maximum warmth and satisfaction. I’ve experimented with various pot pie combinations, and while all have been well-received at our dinner table, this particular version featuring succulent beef and naturally sweet sweet potatoes consistently rises to the top. The robust flavor of slow-cooked beef, combined with the earthy sweetness of the potatoes and the fresh pop of peas, creates a rich, creamy filling that is both hearty and incredibly balanced.
But what truly elevates this dish is the topping: light, fluffy, and aromatic buttermilk herbed biscuits. Forget traditional pastry crusts for a moment; these biscuits add an unparalleled texture and an extra layer of savory goodness that perfectly complements the rich filling. They absorb just enough of the bubbling sauce, becoming tender and incredibly flavorful. Trust me, these biscuits are not an optional extra; they are an integral part of what makes this beef pot pie truly special, and quite possibly, your favorite part of the meal.
The Hearty Filling: Beef, Sweet Potatoes, and Peas
The foundation of any great pot pie is its filling, and ours is built for flavor and comfort. We start with beef chuck, a cut known for becoming incredibly tender and flavorful when slow-cooked. Cutting it into 1-inch cubes ensures each bite is substantial and satisfying. The beef is seasoned and browned, building a deep, savory base before being simmered in a rich beef stock and whole milk mixture. This creates a luxurious, creamy sauce that coats every ingredient beautifully.
The inclusion of sweet potatoes is a game-changer, adding a natural sweetness and a lovely texture that contrasts with the savory beef. Regular potatoes are also included to add another layer of starchiness and familiar comfort. Finally, frozen or fresh peas are stirred in towards the end, providing a burst of color, a hint of sweetness, and vital freshness that cuts through the richness of the other ingredients. A blend of fresh herbs like sage, rosemary, and thyme infuses the entire filling with an aromatic, rustic charm that screams “homemade comfort.”
Fluffy Buttermilk Herbed Biscuits: The Perfect Topping
While the filling is undeniably delicious, the homemade herbed buttermilk biscuits are what truly set this pot pie apart. Unlike a heavy pastry crust, these biscuits are light and airy, with a slightly crisp exterior and a soft, tender interior. The buttermilk contributes to their signature tang and tenderness, while the fresh herbs – mirroring those in the filling – infuse them with an irresistible fragrance and flavor. Imagine tearing off a piece of warm, golden-brown biscuit and scooping up a generous helping of the rich, bubbling beef and vegetable stew beneath. It’s a match made in culinary heaven.
Making these biscuits from scratch is simpler than you might think. The key is to use cold butter, which creates pockets of steam in the oven, resulting in that coveted flaky texture. A combination of all-purpose flour, baking powder, and baking soda ensures they rise beautifully. The fresh herbs, finely chopped, are distributed throughout the dough, guaranteeing an aromatic bite every time. Don’t skip this step; these biscuits are truly the crown jewel of this comforting dish.
Mastering the Recipe: Tips for Success
Achieving the perfect beef pot pie is easier than you think with a few key tips:
Choosing Your Ingredients
- Beef Chuck: Opt for good quality beef chuck. This cut has enough fat and connective tissue to break down into incredibly tender, flavorful pieces during cooking, rather than drying out.
- Fresh Herbs: While dried herbs can work in a pinch, fresh sage, rosemary, and thyme offer a much more vibrant and aromatic flavor profile for both the biscuits and the filling. Don’t be shy with them!
- Cold Butter: For the biscuits, ensure your butter is very cold and cut into small cubes. This is crucial for creating those coveted flaky layers.
- Buttermilk: Real buttermilk provides a unique tang and tenderizing effect that regular milk won’t. If you don’t have it, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk and letting it sit for 5-10 minutes.
Perfecting the Beef Filling
- Browning the Beef: Don’t rush this step. Browning the beef properly creates a flavorful crust and adds depth to the entire dish. Do it in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of browning it.
- Building the Roux: The flour added after the onions creates a roux, which is essential for thickening the sauce. Cook it for a minute to remove the raw flour taste.
- Slowly Add Liquids: When adding the beef stock and milk, do so slowly while whisking constantly. This prevents lumps and ensures a smooth, creamy sauce.
- Don’t Overcook Veggies: The potatoes and sweet potatoes will continue to cook in the oven, so simmering them for 10 minutes beforehand is usually enough to soften them without making them mushy.
Crafting the Herbed Biscuits
- Don’t Overmix: When making the biscuit dough, mix just until the ingredients come together. Overmixing will develop the gluten, leading to tough biscuits.
- Handle Gently: Pat the dough gently rather than rolling it aggressively. This helps maintain the tender texture.
- Uniform Size: Use a cookie cutter to ensure your biscuits are roughly the same size. This allows them to bake evenly. If you don’t have a round cutter, you can cut the dough into squares.
Variations and Customizations
While this recipe is perfect as written, it’s also wonderfully adaptable to your preferences and what you have on hand. Feel free to:
- Add More Vegetables: Carrots, celery, mushrooms, or corn would all be delicious additions to the filling. Simply chop them to a similar size as the potatoes and add them to the pan with the onions, adjusting cooking time as needed.
- Swap the Meat: Chicken or turkey breast (cut into cubes) can be used instead of beef for a lighter, but equally comforting, pot pie. Adjust cooking times accordingly, as poultry cooks faster.
- Spice It Up: A pinch of cayenne pepper or a dash of your favorite hot sauce can add a subtle kick to the filling if you enjoy a little heat.
- Cheese Biscuits: Fold in some shredded cheddar or Parmesan cheese into the biscuit dough for an extra layer of savory flavor.
Serving Suggestions and Storage
This Beef Pot Pie with Herbed Biscuits is truly a complete meal on its own, offering protein, vegetables, and a delicious carbohydrate topping. However, if you want to round out the meal, a simple side salad with a light vinaigrette would provide a refreshing contrast to the richness of the pie. A glass of your favorite red wine would also pair wonderfully.
Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave, or cover the dish loosely with foil and bake in a preheated oven at 350°F (175°C) until heated through and the biscuits are crisped up again. This dish also freezes well, making it an excellent option for meal prepping on a colder day. Simply freeze the baked pot pie (or just the filling) and reheat from frozen, allowing extra time.
Now, let’s get to the recipe that will bring this incredible comfort to your kitchen:
Beef Pot Pie with Herbed Biscuits
Pin Recipe
Leave a Review
Ingredients
For the biscuits:
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons fresh herbs like sage rosemary or thyme, chopped
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- ¾ cup cold buttermilk (175 grams)
For the filling:
- 1 lb beef chuck , cut into 1-inch cubes (455 grams)
- ¼ cup all-purpose flour , divided (30 grams)
- Salt and pepper , to taste
- ¼ cup butter , divided (56 grams)
- 1 cup yellow onion , chopped (140 grams)
- 4 cups beef stock (1 quart, about 1 liter)
- 1 cup whole milk (237 ml)
- 1 cup potatoes , cubed (150 grams)
- 1 cup sweet potatoes , cubed (175 grams)
- 1 cup fresh or frozen peas (160 grams)
- 1 teaspoon fresh herbs like sage, rosemary and thyme , chopped
Instructions
-
Preheat oven to 375° F. Grease a 9×13-inch baking dish with butter.
-
To make the biscuits, combine the flour, baking powder, baking soda, salt and fresh herbs. Cut the cold butter into the dry ingredients with a pastry blender. Add the buttermilk and mix with a rubber spatula until mixture comes together into a ball.
-
On a lightly floured surface, pat the dough to about 1 inch thick. Use 4-inch round cutter to cut dough into 6 rounds. Set aside while you prepare the filling.
-
Sprinkle the beef with salt and pepper and toss in ½ cup of the flour. Heat 2 tablespoons of the butter in a large skillet and preheat over medium-high heat. Brown meat, then remove from pan. Reduce heat to medium, melt the remaining 2 tablespoons of butter in the pan and add the onion. Cook the onion until translucent but not browned. Add the remaining 2 tablespoons flour and cook for 1 minute more.
-
Slowly add the beef stock to the pan while whisking to incorporate it. Add the milk, potatoes, sweet potatoes, peas, herbs and the browned meat. Salt and pepper to taste. Increase heat to high and bring to a boil. Simmer for 10 minutes.
-
Pour mixture into the prepared baking dish. Top with the biscuits. Bake until biscuits are browned and filling is bubbling, about 20-30 minutes. Let stand 10 minutes before serving. Store leftovers in an airtight container in the fridge.
Disclosure: This recipe was developed in partnership with Go Bold with Butter. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
We hope this detailed guide encourages you to try making this incredible Beef Pot Pie with Herbed Biscuits. It’s more than just a meal; it’s an experience designed to bring warmth, comfort, and joy to your home during the colder months. Happy cooking!