One-Pan Beef and Mushroom Pot Pie
When you want pie-night comfort without making an actual pie.
This is the kind of dinner to make when you want something warm and filling, but you do not want to fuss with a crust or wash a stack of pans. It gives you the cozy beef-and-mushroom pie feeling in a simpler, one-pan format: savory filling on the bottom, tender biscuit topping on top. The filling comes together on the stovetop first, then the pan goes into the oven to finish. Expect hearty, spoonable comfort food, not a flaky bakery pie. It is best on a tired weeknight when you still want dinner to feel like a real event.
Ingredients
- 1 lb ground beef
- 8 oz mushrooms — sliced
- 1 unit yellow onion — diced
- 2 unit garlic cloves — minced
- 2 tbsp all-purpose flour
- 2 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 1 unit refrigerated biscuit dough — 8 biscuits
- 1 tbsp melted butter — for brushing
Method
- 1 Heat the oven to 400°F. In a large oven-safe skillet, cook the ground beef, onion, and mushrooms over medium-high heat until the beef is browned and the mushrooms have softened, about 8 minutes. Stir in the garlic for 30 seconds.
- 2 Sprinkle the flour over the beef mixture and stir for 1 minute. Add the broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened, about 5 minutes, then stir in the peas.
- 3 Turn off the heat. Arrange the biscuit dough over the filling, leaving a little space between pieces so steam can escape. Brush the tops with melted butter.
- 4 Bake until the biscuits are golden and the filling is bubbling around the edges, 18 to 22 minutes. Let rest 5 minutes before serving.
Variations
- Vegetarian swap — Replace the beef with 2 cups cooked lentils and use vegetable broth instead of beef broth.
- Faster swap — Use a bag of frozen diced onions and mushrooms, and skip the biscuit topping for serving over toast or mashed potatoes.
- Substitutions — Use ground turkey instead of beef, swap peas for frozen mixed vegetables, or use thyme and rosemary together if you want a more classic pot-pie flavor.
Notes
If your skillet is very full, set it on a rimmed baking sheet before baking to catch drips. For a richer filling, stir in 2 tbsp cream cheese with the broth. Leftovers reheat well in the oven or microwave.
Equipment that helps
- Large oven-safe skillet — It lets you brown the filling and bake the biscuits in the same pan.
- Wooden spoon or spatula — It helps break up the beef and scrape up the browned bits that make the gravy taste deeper.
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