Now I know it's not the winter months but for me pot pie doesn't have a season; I love it all times of the year. I have a recipe for chicken pot pie that I do with a biscuit crust so this particular night I decided to try the same using my beef pot pie recipe. I should mention here that this is not your traditional beef pot pie recipe. I actually consider this to be more of a stew-like recipe but it all works the same for me. The warm biscuit crust really gives the feeling of home cooking.

Serves 4


  • 1 lb stewed beef chunks, cubed into smaller pieces
  • 2 tbsp flour
  • coarse salt and black ground pepper
  • 1 tbsp chili powder
  • 1 tsp dried thyme
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 3 celery stalks, cut into chunks
  • 3 carrots, peeled and cut into chunks
  • 1 small pkg of mushrooms, quartered
  • 2 yukon gold potatoes, peeled and cubed
  • 2 bay leafs
  • 450 ml low sodium beef stock
  • 14 0z. canned of diced tomatoes
  • 2 heaping tbsp tomato paste
  • 2 tbsp flour + 1/4 cup water
  • 2 tbsp barbeque sauce
  • Quick biscuit mix (follow package instructions)
1. In a medium sized bowl, place in the cubed beef, flour, salt, pepper, chili powder, and dried thyme. Lightly coat the beef with the flour and seasoning. In a dutch oven or a large pot, heat the olive oil on medium high heat, then sear the seasoned meat on both sides. This should take about 5-7 minutes. Take out the browned meat and place it in a bowl .

2. Add in the chopped onion and garlic, saute for 2 minutes. Then add in the celery, carrots, mushrooms and cubed potatoes. Cook for about 5 minutes or until the veggies start to look like they're breaking down. Throw in the bay leafs, then deglaze the pot with the beef stock scrapping up all of the browned meat bits from the bottom of the pot. Pour in the canned diced tomatoes, and add in the tomato paste as well; stir to combine. Add the browned meat back into the pot along with the juices.

3. Lower the heat to a gentle simmer and let it cook for a good 45-50 minutes with the lid on. Make sure to check the pot every 15 minutes to give it a stir. In the last 10 minutes of cooking, get a small bowl and stir in the flour and the water together to create a bit of a flour slurry. Once the beef has cooked until tender pour in the slurry, and add in the 2 tbsp of barbeque sauce. Let the stew come up to a bubble and start to thicken. Note: if you find it too thick add a bit more stock. Once the beef stew is the right consistency turn the heat off, take the bay leaves out,then set the pot aside.

4. In a large bowl, place in the box of quick biscuit mix and follow the package instructions. Preheat the oven to 425 F. Ladle the beef stew into 4 oven proof bowls, then gently dollop the biscuit mixture on top. Brush the tops of the biscuit mixture with an egg wash to help create a shiny crust. Put the beef pot pies onto a foil lined baking sheet and place it in the oven to bake for a good 20-25 minutes or until the biscuit crust has baked through. Serve immediately.

Cook's note: Make sure not to dollop too much biscuit mixture on top before baking. It will sink to the bottom of the bowl and never fully bake if you do.

Also, if you like add 1 tbsp of chopped fresh rosemary or thyme into the biscuit mix before placing it on top of each pot pie.

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