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Got leftover roast beef? Maybe Thanksgiving leftovers? Prime Rib? Or maybe you’re just hankering for a good old-fashioned beef pot pie. Here’s your recipe!
Chunks of tender beef, mixed vegetables, beef gravy and an easier-than-you-think biscuit top crust make this beef pot pie an exceptional dinner decision! This comfort food recipe will take you back to simple days when a Swanson Pot Pie was the perfect dinner.
What you need to make Beef Pot Pie
- leftover roast beef, yes it can even be a pot roast or get spicy and use the Mississippi pot roast!
- frozen mixed vegetables frozen green beans, peas, corn and carrots: you can use any combination you prefer OR leftover cooked vegetables
- a packet of au jus gravy mix OR leftover beef gravy or beef stock
- baking powder
- cream of tartar
- milk or buttermilk
- large skillet 5.5 quart is the size I used
Can I use Bisquick for this Pot Pie?
ABSOLUTELY! Make a batch of Bisquick biscuits, and instead of making individual biscuits just roll or pat it out flat.
If you HAVE pie dough leftover you can just roll that out and flop it over the bubbling hot pot pie filling
The trick to making a biscuit-topped Pot pie
The big tip to making a biscuit-topped pie is this: The pie filling MUST be bubbling hot. The HOT filling once topped with the biscuit crust goes into a hot oven and the bottom of the crust actually cooks.
If you put a cold blob of biscuit dough on a cold pot pie filling you will never get soft fluffy biscuit topping cooked all the way through. The bottom will stay wet and start to sink into the filling.
Don’t ask me how I know, because it wasn’t pretty. Ah the life of a recipe developer. Ugh.
Got More Leftover Roast Beef?
If you have Thanksgiving Leftovers like turkey or stuffing then I’ve got you covered as well! This Turkey Pot Pie is a family fave! And Stuffing Waffles?? Nothing is better than crispy stuffing waffles dipped in turkey gravy!!
If you have leftovers
Biscuit Topped Beef Pot Pie
Beef Pot Pie Filling
- 2 TBSP light olive oil
- 1 1/2 pounds diced yellow potatoes or use ANY potatoes you have on hand
- 1/2 cup chopped onion
- 1 tsp salt
- 2 TBSP all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 3 cups water
- 2 cups cubed cooked beef
- 2 1/2 cups frozen mixed vegetables use ANY veggies you like
- 1 packet au jus powder
- 2 cups all-purpose flour
- 1 TBSP baking powder
- 1 tsp cream of tartar
- 1 tsp salt
- 2 tsp sugar
- 1/2 cup cold butter
- 2/3 cup buttermilk or milk
- preheat the oven to 450°
- peel and dice the potatoes
- meanwhile heat the oil in the frying pan over medium high heat
- add the potatoes and onions to the oil and salt them
- quickly cook until the potatoes are just soft
- sprinkle with the paprika and flour
- cook and stir for 2-3 minutes
- add the water to the pan and deglaze the pan, it will steam up a bit but keep scraping the bottom of the pan until it's clean
- sprinkle in the au jus powder and stir to combine
- pour in the frozen vegetables and the roast beef
- bring the filling to a boil and then reduce it to a simmer, and let it cook down while you make the biscuit topping
- make the biscuit topping, mix the flour, baking powder, cream of tartar, salt and sugar together, set aside
- cut the cold butter into pieces and toss it with the dry ingredients
- use your hands or a pastry blender to rub or cut the butter into the flour mix until it resembles crumbs
- add the milk and stir until the dough comes together
- lightly flour the counter and lay the dough out
- knead it lightly 6-8 times
- pat into a circle
- turn the heat off under the beef mixture
- lay the crust over the filling don't worry about the crust going all the way to the edge, just get it close
- cut a few vent holes in the top
- bake the pot pie in the preheated oven for 14-16 minutes
- serve bubbling hot