Hamburger pot pie with biscuits
A thick, savory beef and vegetable filling baked under fluffy golden biscuits, pot pie comfort without making a crust.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.92 a serving
- 470 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 lb 85/15 ground beef
- 1 can beef broth
- ½ cup milk
- 1 tsp Worcestershire sauce
- 2 cups frozen mixed vegetables
- 1 can refrigerated biscuit dough
From your pantry
- 1 tsp dried thyme
- ¾ tsp salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour
Each serving has about 470 calories, 22 g protein, 46 g carbs and 21 g fat, and costs about $1.92 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No beef broth? Bone broth works.
- No milk? Half-and-half works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. the onion and the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat a large over medium-high, add the beef and onion, and press the beef flat. Leave it 3 minutes, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Break the beef into and cook 5 minutes more, until no pink is left and the onion is soft.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 5 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Turn the heat to medium, stir in the garlic, thyme, salt and pepper, then sprinkle the flour over and stir 1 minute.
Medium heat
Slowly pour in the broth, milk and Worcestershire, stirring, and let it bubble 3 to 4 minutes, until thick.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: It should look like gravy. It thickens more in the oven.Stir in the frozen vegetables, then pour the filling into a 9x13-inch baking dish.
Pop open the biscuit can, separate the biscuits, and set them on top of the filling with a little space between each.
Dolly’s tip: The can opens with a loud pop. Peel the paper and press a spoon along the seam if it’s stubborn.18 to 22 minutes, until the biscuits are deep and the filling bubbles around them.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 20 min
Dolly’s tip: Lift the edge of one biscuit. If the underside still looks doughy, give it 5 more minutes.Let it sit 5 minutes, then scoop onto plates.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
