Skillet Beef and Biscuit Pot Pie

This is winter in your mouth.

Minus the snow.

YOU GUYS. I keep checking our long range forecast, and there’s zero snow. Zilch. There WAS snow in it, but it vanished after being in the forecast for 12 minutes and I now want to cry. This is crap, MIDWEST. I demand snow.

Anyway.

Biscuits. You like biscuits, right? Of course you do.

So this is what I wanted: COMFORT. Beef. Beef stock. Something creamy. Biscuits. Vegetables. Easy. In the oven. Herby. Beefy. Creamy. Biscuit-y. Comforting. Beefy. Know what I mean, Vern?

First you’ll just sauté veggies and brown the beef. Simple. But don’t season yet, in case you need to drain any fat! Season AFTER you drain. I’m not yelling at you.

But listen, the key here is the flour plus milk plus beef stock! This is when the giddy cherubs fly into the dish, land, and snuggle with each other like weirdos.

Once you get the thickness in the sauce you want (I like it pretty thick, even though it looks a little thin in this photo. It was thicker IRL. What if I typed URL right then, instead of IRL? Ha! Never mind.)

Also, I went with pearl onions because I love how tiny and old fashioned they are. And I love the word pearl. So.

Theeeeen layer on some thick biscuits on top of everything. If you want to get fancy, make your own, you overachiever. I went store bought and loved my life.

And here’s a tiny tip! Bake the biscuits slightly longer than what the package says. You want as much of the biscuit to cook through and not stay soggy and grody on the bottom. But you MAY have to scrap a little off the bottom if it’s soft. Don’t get mad at me.

And there she is! About 20 minutes in the oven. Cake.

I mean pot pie.

Suuuuper herby, suuuuuuuper seasoned (garlic and onion powder! my LIFE GO-TOs.)

And with that soft, flaky BISCUIT ON TOP? Please.

Tonight. Tonight tonight tonight. ^^^

Skillet Beef and Biscuit Pot Pie

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Ingredients

• 2 tsp extra-virgin olive oil
• 5 medium carrots, diced
• 2 celery stalks, diced
• 2 cups frozen pearl onions (thawed)
• 1 1/2 pounds lean ground beef
• 2 tsp garlic powder
• 2 tsp onion powder
• about 2 Tbs. freshly chopped herbs (thyme and rosemary)
• 2 Tbs. flour
• 1 cup whole milk
• 1 cup beef stock
• 1 cup frozen peas (thawed)
• Coarse salt
• Freshly ground pepper
• 8 jumbo biscuits

Instructions

1. Preheat oven to the temperature on the biscuit package. (If making from scratch, heat to 400.)
2. Heat the oil in a large cast-iron skillet (or any deep skillet) over medium high. Add the carrots, celery and onions; sauté until they begin to soften, about six minutes. Add the ground beef to the skillet and brown all over, another five minutes or so. If you need to drain any fat, go ahead!
3. To the skillet, add the garlic powder, onion powder, the chopped herbs, and a generous sprinkle of salt and pepper. Toss and let marry about a minute.
4. Now sprinkle the beef and veggies with the flour, and give a good stir. Slowly add the milk and stock, letting the sauce thicken a couple of minutes. At this point, TASTE IT. Is it amazing? Are you weeping? If not, add another pinch of salt. Or even more liquid if you need more! Get it good and creamy.
5. Add the peas and stir to combine. Now place the raw biscuits on top, and bake about 20 minutes, or a little more than what the package says. Just get the biscuits golden brown on top, and as baked on the bottom as you can get them.
6. Garnish with a little chopped parsley if you have it!
7. Dive in.
8. Serves 4-6.

7.8.1.2

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https://bevcooks.com/2017/11/skillet-beef-biscuit-pot-pie/

Winter in your mouth.