Beef Pot Pie Casserole is hearty and tasty enough to satisfy your hungriest and pickiest eaters, plus you get your protein and vegetables all in one dish! The casserole is also topped with homemade cheesy garlic biscuits! Now that is a meal! If you prefer chicken, check out my Chicken Pot Pie Casserole.

Pan of Beef Pot Pie Casserole on a wooden table from overhead.
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Ingredients & Substitutions

Beef: Look for beef sirloin or beef stew meat. Cut into bite-sized cubes, you will need about 1 1/2 pounds of it.

Biscuits: The biscuits that are baked on top of the casserole are my Cheesy Garlic Biscuits. Once you taste them in this dish, you will definitely want to make a batch to enjoy with your next meal. They are so good! You could substitute refrigerator biscuits, but the baking time may need to be adjusted if using store-bought biscuits.

Potatoes: I peeled and diced Russet potatoes for the casserole. You do not have to peel them if you don’t mind the skins. Yukon gold potatoes would also work in the casserole.

Vegetables: Besides the potatoes, I added carrots, peas, corn, and onion. They create a flavorful and colorful filling.

Slurry: A mixture of cornstarch and milk creates a slurry that is added to the casserole mixture, thickening it.

Topping: After the casserole has been baked, don’t forget to brush the melted butter and parsley over the tops of the biscuits.

Raw ingredients for Beef Pot Pie Casserole

Can I Make This Casserole Ahead of Time?

You can prepare the vegetables by cutting them up a day or two in advance. Additionally, you can mix the biscuit dough ahead of time. Store the dough in the refrigerator, wrapped in plastic wrap, for 1-2 days. This way, you can streamline the cooking process and save time when you’re ready to assemble and bake the beef pot pie casserole.

Plate of Beef Pot Pie Casserole showing tender vegetables and cheesy biscuit.

How To Store Beef Pot Pie Casserole

To store beef pot pie casserole, first, let it cool completely. Next, store the casserole in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the oven or microwave.

One Scoop of Beef Pot Pie Casserole

More Casseroles

Pan of Beef Pot Pie Casserole on a wooden table from overhead.
5 from 3 votes

Beef Pot Pie Casserole

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!


  • 1 ½ pounds beef sirloin or beef stew meat, cubed (about 3 cups)
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon pepper


  • ¼ cup (½ stick / 57 g) unsalted butter
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 cup (245 g) whole milk
  • 2 cups (226 g) mild cheddar cheese, shredded


  • ¼ cup (½ stick / 57 g) unsalted butter
  • 3 cups (24 ounces / 720 g) beef broth
  • 2-3 Russet potatoes, peeled, diced (about 2 cups)
  • 1 cup (122 g) carrots, sliced (about 2 medium carrots)
  • 1 cup (134 g) peas, frozen
  • 1 can (15 ounces) corn kernels, drained
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 beef bouillon cube, crushed (or 1 teaspoon bouillon powder)
  • ½ cup (64 g) cornstarch
  • ½ cup (122.5 g) whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano


  • ½ teaspoon dried parsley
  • 2 tablespoons butter, melted


  • Preheat oven to 425°F.
  • Season the beef with one teaspoon salt and pepper. Set aside.


  • Line a baking sheet with parchment paper. Set aside.
  • In a medium microwave-safe bowl, add butter. Heat until butter is melted (about 45 seconds). Set aside to cool slightly.
  • To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, and one teaspoon salt. Whisk until well combined.
  • Pour the milk into the slightly cooled melted butter. Stir well.
  • Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not overmix. Fold in shredded cheese until it is evenly distributed.
  • Using about ¼ cup of the mixture per biscuit, form into a total of 8 biscuits, about 3 inches in diameter. Place onto lined baking sheet.
  • Transfer the biscuits to the refrigerator to chill while you prepare the casserole.


  • Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
  • In a large skillet over medium heat, melt butter.
  • Add beef cubes and sear all sides.
  • To the skillet with the beef, add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.
  • In a small bowl, combine cornstarch and milk. Slowly add this mixture to the skillet, stirring constantly. The mixture will thicken.
  • Add the final teaspoon of salt, garlic powder, and oregano. Simmer for 10-15 minutes.
  • Transfer to the prepared baking dish.
  • Top with the 8 biscuits.
  • Bake, uncovered, for 25-27 minutes, or until the biscuits are cooked through and golden brown.


  • Mix parsley and melted butter. Brush over the tops of the biscuits.
  • Serve warm.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is so hearty and filling. The sauce soaks right into the cheesy biscuit topping. I loved that there were veggies and meat in every single bite.


Talk about a complete meal in one! The biscuits alone are so good, and then when paired with beef and vegetables, I'll take it!


The biscuits on this are so good! This is a very hearty meal that is sure to please a crowd. I kept dipping the biscuits into the gravy and it was delicious!


This is absolutely delicious and so comforting! Perfect for chilly days, or any time you want a fulfilling meal!


This is such a hearty and fulfilling meal. The cheesy biscuits were absolutely delicious with the vegetables and meat!


This is a super satisfying and comforting meal! I adore the big chunks of beef and the cheesy biscuits on top are divine!

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Reader Comments

  1. 5 stars
    I made this with some leftover beef tenderloin from Christmas. Just added the diced beef after the vegetables were simmered in step 5. I had some leftover shallot sauce and threw that in to enhance the gravy. My whole family loved it! I normally make something similar to this, topping it with a pie crust but I think this recipe with biscuits will be my new go to! Oh, I also did the veggies in an oval Staub cocotte and just added the biscuits on top to cut down on dishes. It worked great! Happy 2023!

  2. Does this casserole freeze well? I’m asking because there are only two of us and I don’t wat to cut the recipe in half, if it freezes well. Thanks

5 from 3 votes (2 ratings without comment)

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