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Roast Beef Pot Pie

Roast Beef Pot Pie

Call me old fashioned but I still keep my favorite recipes in a folder, not a computer folder… a regular file folder loaded with printouts and handwritten recipes with my personal ratings (drawn as stars!). If I find anything tempting I always take a printout as I find it more convenient rather than going through bookmarked pages and sites.

DSC_0014Β This one is in my folder for like 8 years and it is my absolute favourite pie. The base is so flavourful,creamy and filling. The topping/biscuit is made from scratch and is melt-in-your-mouth kinda soft. Besides flavour I like to have texture in a dish too and this pie gives a wonderful layers of textures…with moist topping, velvety base, crunchy vegetables and soft chewy meat!


ingredients: (about 6 servings)

for filling:

1 tablespoon cooking oil

1 large onion, roughly chopped

3 cups frozen mix vegetables ( I used carrots, peas and corn)

10 oz sliced mushrooms

2 1/2 cup chicken broth ( reduced sodium works well too)

1/4 cup cornstarch

2 1/2 cups roast beef, roughly chopped or diced

1/4 cup sour cream

salt and pepper to taste

Biscuit topping:

1 1/2 cup all purpose flour ( gluten free can be used too)

2 teaspoon sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

1 teaspoon dried thyme

1 1/2 tablespoon cold butter, cut into small pieces

1 cup buttermilk ( or add a tablespoon of vinegar to a cup of regular milk)

1 tablespoon cooking oil


To prepare filling, heat oil in a large pot and saute Β chopped onion for about a minute over medium high flame. Add frozen vegetables, stir well and cook till soften, about 4-5 minutes. Add mushrooms and cook for another 2 minutes, stirring often. Add 2 cups of broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with remaining 1/2 cup broth; add to pan and cook, stirring until the sauce thickens. Stir in roast beef, sour cream, salt and pepper. Transfer the filling to a 2 quart baking dish.

Preheat oven to 200 C/ 400 F.

To prepare biscuit topping, whisk flour, sugar, baking powder, baking soda, salt and thyme in a large mixing bowl. Using your fingertips mix butter into dry ingredients until crumbly. Add butter milk and oil; stir until just combined DO NOT over mix. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

Bake the pot pie for 30-35 minutes or until the topping is golden and the filling is bubbling. Let cool for 10 minutes before serving.


Use cooked turkey or chicken or chopped sausages instead of beef if you prefer.

Add any vegetables you like, frozen or fresh.



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