Leftovers don’t usually scream “crowd-pleaser,” but this beef pot pie proves otherwise. With tender bits of roast beef, hearty mushrooms, and a cheesy biscuit crown, it transforms scraps into a comforting dinner everyone dives into—no questions asked. Bonus: it’s a one-pan wonder that’s easy on your schedule and your sink.
This recipe stands out for its rich, savory base elevated with a secret weapon—instant coffee—for depth, and sharp cheddar baked into golden biscuits on top. You don’t need ramekins, a rolling pin, or a single ounce of effort beyond family-style simplicity. It’s indulgence without the drama.
How to Make Beef Pot Pie
- Sauté onion, mushrooms, and carrots.
- Stir in beef, seasonings, and flour.
- Add beef base, coffee, water—simmer into a luscious gravy.
- Top with biscuits, cheese, green onion.
- Bake at 375°F until golden and bubbling.
Tips & Tricks to Keep It Effortless and Delicious
- Skip chopping: Use frozen onions and pre-sliced mushrooms to save time.
- Stretch the gravy: Too thick? Add a splash more water. Too thin? Simmer a few minutes longer.
- Biscuit boost: Space them out and sprinkle with cheese + green onions for golden, flavorful tops.
- Make ahead: Prep the filling early and pop it in the oven when ready to serve.
- Veggie swaps welcome: Use any combo you love—frozen mixes, sweet potatoes, bell peppers.
- Dairy-free option: Use olive oil instead of butter and skip the cheese—still delish.
Alternative Add-Ins
- Frozen veggie mix as an all-in-one shortcut
- Chopped sweet potatoes or parsnips for extra heartiness
- Swap mushrooms for zucchini or leftover roasted vegetables
No one dreams of leftovers—but this pot pie might change that. It’s a hug-in-a-dish that respects your time, your grocery bill, and your family’s appetite. The best part? It looks like a Sunday dinner with all the ease of a Tuesday night meal. And yep—everyone’s going to want seconds.
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Weeknight Beef Pot Pie
- Total Time: 55 minutes
- Yield: 5 – servings 1x
Description
Savory, comforting, and weeknight-easy—this cheesy biscuit-topped pot pie turns leftover beef into the ultimate crowd-pleaser. One pan, zero waste, and plenty of flavor.
Ingredients
- 2 tbsp unsalted butter
- 1 small onion, chopped
- 6 oz cremini mushrooms, sliced
- 1/2 cup carrots, shredded
- 1 tsp salt
- 1 cup leftover beef, diced or shredded
- 1 tsp garlic powder
- 1/2 tbsp paprika
- 1 tsp rosemary
- 1/2 tbsp thyme
- 1 tsp oregano
- 2 tbsp flour
- 1 tbsp beef base
- 1 tbsp instant coffee grounds
- 2 1/2 cups water (more if needed)
For Biscuit Topping:
- 8-count refrigerated biscuits
- 2 green onions, chopped
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375°F. In an oven-safe skillet, melt butter over medium heat. Sauté onion, mushrooms, and carrots with salt for ~10 minutes.
- Stir in leftover beef, garlic powder, paprika, rosemary, thyme, and oregano. Add flour and cook for 2 minutes.
- Mix in beef base and coffee, then gradually stir in water to form a thick gravy. Simmer for 3–5 minutes, adjusting consistency if needed.
- Remove from heat. Arrange biscuits on top, spaced slightly apart. Sprinkle with green onions and cheddar.
- Bake for 35–45 minutes or until biscuits are golden and cooked through.
Equipment
Buy Now →- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Weeknight Meals
- Cuisine: American
Beef Pot Pie FAQ
Yes! Just keep in mind how fresh your beef is—USDA recommends using cooked beef within 3–4 days.
Not at all. Any oven-safe pan will work—just make sure it’s deep enough to hold all that delicious gravy.
Absolutely. Try a bag of frozen veggies, chopped bell peppers, or anything you’ve got on hand.
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