Easy Ground Beef Pot Pie with Biscuits
This easy ground beef pot pie is perfect for busy weeknights! Made with seasoned ground beef, frozen vegetables, and refrigerated biscuits, it’s a cozy, filling family dinner without the extra work of homemade pie crust.
(This post contains affiliate links. Please see my Disclaimer for more information.)
Some nights, getting dinner on the table feels like one more thing on an already packed schedule. Between work, homework, and getting everyone to their activities, you need something filling that doesn’t require a complicated recipe.
This ground beef pot pie is made with a creamy beef and vegetable filling and golden refrigerated biscuits baked right on top. It’s a cozy, family-friendly dinner that uses everyday ingredients and one oven-safe skillet to make cleanup easier.
What You’ll Love About This Recipe:
What Makes This Ground Beef Pot Pie So Easy?
Traditional pot pie recipes often involve making a pie crust and preparing the filling separately. This version skips the homemade crust and uses a few convenient ingredients to simplify dinner.
The filling combines seasoned ground beef, vegetables, beef broth, and cream of mushroom soup. Instead of rolling out dough, you’ll cut refrigerated biscuits into quarters and arrange them over the top.
The biscuits bake until golden while the creamy filling heats underneath. You get the comforting flavors of pot pie without having to make everything from scratch.
Ingredients you’ll need for this recipe
You don’t need anything fancy to make this ground beef pot pie. Here’s what goes into it:
Shop this post
How To Make Ground Beef Pot Pie
You’ll need a large oven-safe skillet and a few minutes at the stove before the pot pie goes into the oven. (I prefer cast iron skillets)
- Cook the Vegetables: Preheat your oven to 375°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
- Stir in the diced celery and carrots and cook for another 4–5 minutes.
- Brown The Ground Beef: Add the ground beef, salt, garlic powder, Italian seasoning, and black pepper. Break the beef into small crumbles and cook until it’s no longer pink.
- Make the Creamy Filling: Sprinkle the flour over the beef and vegetables. Stir for one minute. Add the Worcestershire sauce, cream of mushroom soup, and beef broth. Stir until everything is combined, then simmer for 3–4 minutes until the sauce begins to thicken. Stir in the frozen mixed vegetables and cook for another 4–5 minutes.
- Add the Biscuits: Cut the refrigerated biscuits into quarters and arrange them evenly over the filling. Keep the biscuits on top rather than mixing them into the sauce.
- Bake and Serve: Bake at 375°F for 30–35 minutes, until the biscuits are golden brown and cooked through. Let the pot pie rest for about 10 minutes before serving. This gives the creamy filling time to thicken and makes it easier to scoop onto plates.
Find the measurements and full recipe below!
For even more delicious recipes, you will like these:
My Best Tips For Making Ground Beef Pot Pie
- Don’t Rush The Filling. Let the beef mixture simmer until it thickens before adding the biscuits. This helps keep the pot pie from being watery.
- Use Frozen Vegetables. There’s no need to thaw them first. Just add them straight to the skillet for one less prep step.
- Check The Biscuits Before Serving. The tops should be golden brown, and the centers fully cooked, not doughy.
- Let It Rest. Let the finished pot pie rest for about 10 minutes before serving so the filling can thicken.
Prep Dinner Before The Busy Evening Starts
If you know tomorrow night is packed with activities, make the beef and vegetable filling the night before. Store it in the refrigerator, then add the refrigerated biscuits when you’re ready to bake. You’ll need to allow extra baking time for the chilled filling. It’s a simple way to get some of the dinner prep out of the way before the evening gets busy.
Easy Variations
Want to change things up? These simple swaps work with the original recipe.
- Use Another Ground Meat: Ground turkey or ground chicken can replace the beef.
- Add Mushrooms: Cook sliced mushrooms with the onions, celery, and carrots.
- Change The Cream Soup: Cream of chicken or cream of celery can be used instead of cream of mushroom.
- Make It Cheesy: Stir shredded cheddar, mozzarella, or Gouda into the filling.
- Try Different Herbs: Thyme, rosemary, or parsley can add a different flavor.
What To Serve With Ground Beef Pot Pie
This is one of those dinners that doesn’t really need a side dish.
With ground beef, vegetables, and biscuits already in the skillet, it’s filling enough to serve on its own.
If you want something on the side, a simple green salad, Caesar salad, or roasted vegetables work well.
And on the nights when everyone is coming and going? I’d serve it as-is and call dinner done.
How To Store And Reheat Leftovers
Refrigerate: Store leftover ground beef pot pie in an airtight container in the refrigerator for up to four days.
Reheat: Warm individual portions in the microwave until heated through. You can also reheat portions in an air fryer at 325°F for approximately 4–5 minutes, checking that the filling is hot.
The biscuits may soften in the refrigerator, but leftovers are still convenient for lunch the next day.
Frequently Asked Questions
Can I Make Ground Beef Pot Pie Ahead Of Time?
Yes! Prepare the filling up to one day ahead and refrigerate it. Add the biscuit pieces just before baking. Allow additional cooking time if the filling is cold.
Can I Use Pie Crust Instead Of Biscuits?
Yes. You can replace the refrigerated biscuits with pie crust. The baking time may vary, so make sure the crust is fully cooked before serving.
Do I Need To Thaw The Frozen Vegetables?
No. Add the frozen vegetables directly to the filling and cook according to the recipe.
When the week gets busy, a few dependable ground beef dinners make meal planning much easier. From simple casseroles to skillet dinners, keeping a handful of family favorites in your rotation means one less thing to figure out after a long day.
This ground beef pot pie is a great option for those evenings when you want something warm, filling, and homemade without spending all night in the kitchen. With a few grocery store shortcuts and minimal cleanup, you can get a comforting dinner on the table and get back to everything else that matters.
Ground Beef Pot Pie
This easy ground beef pot pie is perfect for busy weeknights! Made with seasoned ground beef, frozen vegetables, and refrigerated biscuits, it's a cozy, filling family dinner without the extra work of homemade pie crust.
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion (yellow or sweet onion)
- ½ cup diced celery
- ½ cup diced carrots
- 1 pound ground beef (I used 80/20)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
- 1 bag (12 ounces) frozen mixed vegetables
- 1 can biscuits (16.3 ounces), quartered
Instructions
- Preheat the oven to 375 degrees F.
- In a large oven-safe skillet (I used a 11-inch skillet), over medium heat, add oil and onion. Cook for 3-4 minutes, or until the onion is softened and translucent.
- Add the celery and carrots. Cook, stirring occasionally, for 4-5 minutes.
- Add the ground beef, salt, garlic powder, Italian seasoning, and black pepper. Break the meat into small crumbles and cook until the beef is fully cooked and no longer pink.
- Sprinkle the flour over the beef mixture and stir until the flour evenly coats the meat and vegetables. Cook for 1 minute to remove the raw flour taste.
- Stir in the Worcestershire sauce, cream of mushroom soup, and beef broth. Mix until everything is well combined and the sauce is smooth. Simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add the frozen vegetables and cook for an additional 4-5 minutes.
- Arrange the quartered biscuit pieces evenly over the filling. Do not stir.
- Bake in the preheated oven for 30-35 minutes or until the biscuits are golden brown and cooked through. Let the pot pie cool for 10 minutes before serving.
- Serve and Enjoy!
Notes
- Cook the beef just until it's no longer pink. It will continue cooking in the oven, so overcooking it on the stovetop can make it dry.
- Simmer the filling for a few minutes before adding the biscuits. This helps prevent a runny pot pie after baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 21gSaturated Fat: 6gUnsaturated Fat: 14gCholesterol: 68mgSodium: 899mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 24g
Did you make this recipe?
Mention us @ourhomemadeeasy or tag us using #ourhomemadeeasy so we can see your dish!
Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
I’m the creator of Our Home Made Easy, a space for busy women who want dinner on the table, their homes running smoothly, and a little breathing room at the end of the day.
You won’t find perfection here, just realistic recipes, smart shortcuts, and simple routines that work in real life. The kind that help you feed your family well, stay organized enough, and still have time to actually enjoy it.
If you’re juggling work, kids, schedules, and everything in between, you’re in the right place. I’m so glad you’re here.
