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Beef Pot Pie Casserole

Filled with tender beef and lots of vegetables, Beef Pot Pie Casserole is a hearty and satisfying meal!

Course Dinner, Main Course
Cuisine American
Keyword Beef Pot Pie Casserole
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 504 kcal
Author Amanda Rettke-iambaker.net

Ingredients

BISCUITS

  • 1/4 cup butter
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 1 cup (245g) whole milk
  • 2 cups (230g) 8 ounces mild cheddar cheese, shredded

CASSEROLE

  • 1/4 cup unsalted butter
  • 3 cups beef sirloin or beef stew meat, cubed
  • 3 cups beef broth
  • 2 cups potatoes, diced
  • 1 cup carrots, sliced
  • 1 cup peas, frozen
  • 1 can (15 ounces) corn
  • 1 cup onions, diced
  • 1 beef bouillon cube, crushed
  • 1/2 cup corn starch
  • 1/2 cup whole milk
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano

TOPPING

  • ½ teaspoon dried parsley
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 425 °F
  2. Season the beef with one teaspoon salt and one teaspoon pepper.

BISCUITS

  1. In a medium microwave-safe bowl, add 1/4 cup butter. Heat until butter is melted. (About 45 seconds) Set aside to slightly cool.

  2. In a large mixing bowl add the flour, sugar, baking powder, garlic powder, and 1 teaspoon salt. Whisk until well combined.

  3. Pour the milk into the melted butter you set aside and stir well.
  4. Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Add shredded cheese and fold in until cheese is evenly distributed.
  5. On a parchment-lined baking sheet, make 8 biscuits, about ¼ cup each.

  6. Chill in the refrigerator while you prepare the casserole.

CASSEROLE

  1. In a skillet over medium heat, melt butter.
  2. Add beef cubes and sauté until browned on all sides.
  3. Add beef broth, potatoes, carrots, peas, corn, onions, and bouillon. Stir to combine.

  4. In a small bowl, combine corn starch and milk Slowly add this mixture to the pan, stirring constantly. The mixture will thicken.

  5. Add salt, pepper, garlic powder, and oregano. Simmer for 10-15 minutes.

  6. Transfer to a prepared 9x13 baking dish.
  7. Top with the reserved biscuit dough (8 balls of dough, flattened gently).

  8. Bake, uncovered, 25-27 minutes or until biscuits are cooked through and golden brown.

TOPPING

  1. Mix together parsley and melted butter.
  2. Brush mixture over top of biscuits.
  3. Serve warm.