Country Beef & Mushroom Pot Pie
topped with Biscuits
- Wheat
We get very few opportunities to have pie for dinner, which is why we jump at every chance to dig into a pot pie. The only problem: Who has time to make a homemade crust on a weeknight? Enter: biscuit crust, a rich, flaky, time-saving dinner hack. We layer the dough over a hearty filling of spiced beef, carrot, mushrooms, and onion, all simmered in beef stock and swirled with sour cream. It’s baked until the filling is steamy and the crust is perfectly golden-brown for a comforting dinner that’s easy as—what else?—pie!
Ingredients
3 ounce
Carrot
1 tablespoon
Fall Spice Blend
1 unit
Tomato Paste
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
1 tablespoon
Flour
(Contains: Wheat)
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and dice onion. Trim and thinly slice mushrooms.
• Heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) over medium-high heat. Add carrot and cook, stirring, until slightly softened, 2-3 minutes. • Add onion and a large drizzle of oil; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add mushrooms and 1 TBSP butter (2 TBSP for 4). Cook, stirring occasionally, until veggies are just tender, 3-4 minutes more.
• Add beef*, half the Fall Harvest Spice (all for 4 servings), salt, and pepper to pan with veggies. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. • Stir in tomato paste until thoroughly combined, 1 minute. • Sprinkle with flour; stir to combine. Cook for 1 minute.
• Pour ½ cup water (¾ cup for 4 servings) and stock concentrate into pan with beef mixture. Bring to a boil and cook until mixture has thickened, 1-2 minutes. • Stir in sour cream until fully incorporated. Taste and season with salt and pepper. If filling is too thick, add a splash of water. (TIP: If your pan isn’t ovenproof, transfer mixture now to an 8-by-8-inch baking dish.) (Use a 13-by-9-inch dish for 4.)
• Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. • Top filling evenly with biscuits. TIP: For an extra-rich experience, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Brush tops of biscuits with melted butter. • Bake on top rack until biscuits are golden brown, 12-15 minutes.
• Let pot pie cool at least 5 minutes. Spoon into shallow bowls or plates and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the savory, comforting taste; others found it bland or overly seasoned. Adjust spices to preference 🌶️.
- Ease of prep: Many appreciated the quick, one-pan preparation and easy biscuit topping for a hearty weeknight meal.
- Suggestions: Consider reducing the Fall Harvest Spice blend for a milder taste. Add extra veggies or serve with a side salad.
- Portions: Several wanted more filling and less biscuit. Increase the meat for a better meat-to-biscuit ratio.
- Texture: The biscuit topping divided opinions; some enjoyed it while others found it heavy or dry.
Reviews from our home cooks
To me, this was not a pot pie. Definitely didn't like using biscuits to make a top crust. The biscuits could not be peeled apart into two circles. Mine were two blobs of dough of varying shapes. Also, while I really like mushrooms, I don't know what you meant by "Trim and thinly slice mushrooms." How do I trim mushrooms? If you had skipped biscuits and substituted mashed potatoes, I think it would have worked better as a Shepherd's pie.
This was without a doubt my favorite meal from ya'll yet. So easy to make, being one pan, and the taste was phenomenal!!!
The fall harvest spice blend is a little overpowering and may be why it needed more salt and pepper than usual to balance it out. I'd probably use 3/4 of the amount of harvest spice that was called for.
This was really good, not too heavy and perfect for a cold winter night.
Needed more ground meat. A full pound would have been better. The ratio of biscuits to meat was off. Tasted great though!
I really like the biscuits on top. Would have liked more robust beef flavor in the meat mixture instead of tomato.
This meal was really heavy. Needed either a side of veggies or a salad, or more veggies in the beef mixture.
Suggest that some people may want to use half the listed amount of spice mix for the filling. Even for two serving sizes.
Easily expands if extra guests drop by. I've made it twice more, always to good reviews.
Forgot to add the sour cream and it was still delicious.
