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Country Beef & Mushroom Pot Pie

Country Beef & Mushroom Pot Pie

topped with Biscuits

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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!

Tags:One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

6 ounce

Pillsbury™ Buttermilk Southern Homestyle Biscuits


1 unit

Beef Stock Concentrate

1 tablespoon

Fall Harvest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Yellow Onion

3 ounce


2 tablespoon

Sour Cream


1 tablespoon



4 ounce

Button Mushrooms

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber4 g
Protein36 g
Cholesterol125 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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• 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.