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Beef Pot Pie With Herbed Biscuits

Teresa Ambra
This amazing Beef Pot Pie recipe is flavored with Better Than Bouillon Base and uses gluten free flour to make the Herbed Biscuits. Wonderful for company or family dinners.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 30 minutes
Course Beef Main Dish, Breads, Rolls and Muffins
Cuisine American
Servings 8
Calories 358 kcal

Ingredients
  

BEEF POT PIE:

  • 2 lbs. stew beef
  • 4-6 tbsp. olive oil
  • 1 small onion chopped
  • 1 red, orange or yellow bell pepper
  • 2 12-oz. pkg. frozen mixed vegetables
  • 2 tsp. worcestershire sauce
  • 2 tbsp. Better Than Bouillon base
  • 2 ribs celery diced
  • 1/2 tsp. salt
  • 1 tsp. thyme
  • 1/2 tsp. pepper
  • 1/4 cup gluten free flour (I prefer Cup4Cup)
  • 1/2 cup cold water
  • 4-6 cups hot water
  • extra water

HERBED BISCUITS:

  • 2 cups gluten free flour plus more flour to use to knead the biscuit dough (I prefer Cup4Cup)
  • 1 1/2 tsp. salt
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 2 tbsp. parsley
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1/4 cup milk I used 2 %
  • 3/4 to 1 cup half-and-half
  • 1 cup sour cream
  • melted butter

Instructions
 

BEEF POT PIE:

  • Pour about 3 tablespoons olive oil into the bottom of a large Dutch oven.
  • Heat oil over medium heat.
  • Add beef and brown.
  • Add 1-2 cups water, cover with lid and simmer for 45 minutes to an hour or until beef is tender.
  • You may have to add more water.
  • Remove beef and liquid from Dutch oven and set aside.
  • Add remaining oil to skillet or Dutch oven.
  • Add onion, bell pepper and celery and sauté a few minutes until vegetables are soft.
  • Add 4 cups hot water and the beef broth mixture back into the Dutch oven.
  • Add Worcestershire sauce, bouillon base, salt, pepper, thyme and mixed vegetables.
  • Simmer over medium heat for about an hour until beef and veggies are tender.
  • Add additional water, if necessary.
  • Whisk flour and cold water together and add as much of the thickening mixture as necessary to achieve the desired thickness.
  • Pour beef mixture into a greased 9x13” glass baking dish.
  • While beef is cooking, prepare biscuits.
  • Preheat oven to 425°.
  • Place biscuits on top of the beef mixture.
  • Bake about 20-25 minutes until biscuits are baked and lightly golden on top.
  • Brush biscuits with melted butter.

HERBED BISCUITS:

  • Stir flour, salt, baking powder, baking soda, salt, thyme and rosemary together.
  • Add sour cream, milk and half-and-half and stir with a wooden spoon to combine.
  • Sprinkle artisan flour on countertop.
  • Place biscuit dough on top.
  • Sprinkle with more flour and work flour into the dough until the dough is no longer sticky.
  • Shape with hands into an oval or round at least one-inch high.
  • Dip biscuit cutter in flour and cut biscuits out of dough.
  • Use scrap dough and shape into a couple more biscuits until all the dough is used.
  • Place biscuits on top of Beef Pot Pie in baking dish and bake at 425 for 20-25 minutes or until biscuits are lightly golden.
  • Brush melted butter over top of each biscuit.

Notes

NOTE: You can also substitute regular flour for the gluten free flour in the recipe.
NOTE: You can use all milk or all half-and-half or any combination of the two.
NOTE: My personal preference for gluten free flour is Cup4Cup. Any good one-to-one ratio blend is preferred over Pamela's gluten free products. They don't have a one-to-one ratio, nor do they taste as well as other GF products.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 358kcalCarbohydrates: 37gProtein: 8gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 26mgSodium: 1384mgPotassium: 96mgFiber: 6gSugar: 6gVitamin A: 1500IUVitamin C: 54.5mgCalcium: 230mgIron: 0.9mg
Keyword beef, beef stew, biscuits, gluten free, main dish
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