A serving of ground beef pot pie with a fork inside.

Easy Ground Beef Biscuit Top Pot Pie | Freezer-Friendly Dinner Recipe

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By Rebecca St.Clair

This freezer-friendly biscuit top pot pie is packed with seasoned ground beef, tender vegetables, and rich homemade flavour beneath a soft and golden biscuit crust. If you’ve been looking for how to make easy homemade pot pie with ground beef and biscuits, this satisfying dinner recipe is budget-friendly, family-approved, and perfect for stocking your freezer.

If you love simple homemade casserole recipes, this one is guaranteed to become a favourite. This easy ground beef biscuit top pot pie is the ultimate freezer-friendly comfort food dinner! Warm, hearty, and topped with buttery biscuits, this homemade ground beef pot pie recipe is simple, delicious, and will bring the whole family to the table.

This hearty ground beef casserole recipe is warm, filling, and incredibly easy to make from scratch. I love making this recipe to stock my freezer for easy and wholesome dinners for postpartum meal prep. My family loves it and I love not having to think about what’s for dinner!

Why You’ll Love This Recipe

Budget-friendly – Made with ground beef instead of more expensive cuts of meat. This can also be made with fresh or frozen vegetables.
Meal-prep – Bake this the same day or cover and freeze for later.
Easy – This whole meal comes together in one pan and can be made with frozen veggies.
Comfort food – This warm and cozy meal is always a fan favourite.

How to store a freezer ground beef biscuit pot pie

Fridge

  • Allow the fully baked casserole to cool to room temperature.
  • Cover completely in plastic wrap.
  • Store in the fridge for up to 3 days.
  • Reheat in a 350 °F (180 °C) oven until warmed through.

Freezer

My favourite way to make this recipe is for use in freezer prepping meals. This casserole freezes perfectly and reheats in the oven for a no fuss family dinner.

  • Prepare the casserole in a freezer safe and oven safe container.
  • Cover with plastic wrap.
  • Place the unbaked biscuits on top of the plastic wrap and top with plastic wrap again.
  • Cover the entire casserole in aluminum foil and label with date and cooking instructions.
  • Place in the freezer for up to 3 months.

Ingredients

Oil – Use a light tasting oil or butter to fry the onion and garlic.
Onion – Onion or shallots works great for this recipe.
Garlic – Finely minced or grated.
Ground beef – I used lean ground beef.
Vegetables – I used carrots, peas, corn, and mushrooms but you can substitute with vegetables you have on hand.
Flour – To thicken the gravy.
Broth – I used beef broth.
Cream – Optional but adds a rich creaminess to the sauce.
Salt & pepper – Flavour.
Biscuits
Flour – I used all-purpose flour.
Sugar – Flavour.
Baking powder – Lightness and rise.
Salt – Flavour.
Butter – Use cold cubed or grated butter.
Milk – Can substitute with buttermilk.

A serving of ground beef pot pie with a fork inside.
Yield: 12

Ground beef biscuit pot pie (Freezer-friendly)

Prep Time: 20 minutes
Cook Time: 15 minutes
Frozen Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes

This easy ground beef pot pie is the ultimate freezer-friendly comfort food dinner! Warm, hearty, and topped with buttery biscuits.

Ingredients

  • 2 Tablespoons oil 30 ml
  • 1/2 an onion
  • 2 cups mushrooms
  • 2 cloves garlic
  • 2 carrots, diced
  • 1 pound ground beef 450 g
  • 1 cup peas
  • 3/4 cup corn kernels
  • 1/3 cup all-purpose flour 50 g
  • 3 cups beef broth 750 ml
  • 1/4 cup heavy cream 60 ml
  • salt and pepper to taste
  • -Biscuits-
  • 4 cups all-purpose flour 600 g
  • 1 Tablespoon baking powder 15 g
  • 2 Tablespoons sugar 25 g
  • 2 teaspoons salt 10 g
  • 1 cup cold butter, cubed 225 g
  • 1 1/4 cups milk 310 ml
  • (optional) 1 egg

Instructions

  1. Heat a large pan or Dutch oven to medium heat.
  2. Add 2 Tablespoons of oil.
  3. Fry half a diced onion in the oil until softened and just starting to colour.
  4. Add in 2 cups of sliced mushrooms and fry along with the onion.
  5. Add in 2 cloves of minced garlic. ( If using fresh vegetables dice them and add them in now.)
  6. Once all the vegetables are softened, add in 1 pound of ground beef. Break up the chunks and fry until no pink is left.
  7. Sprinkle on top 1/3 cup of flour and stir until the beef and vegetable mixture is coated and the flour is absorbed.
  8. Mix in 3 cups of beef broth.
  9. Stir until it starts to simmer and thicken, about 5 minutes.
  10. If using frozen vegetables stir these in now.
  11. Stir in 1/4 cup of cream and adjust the salt and pepper to your taste.

Biscuits

  1. To a large bowl, whisk together 4 cups flour, 1 Tablespoon baking powder, 2 Tablespoons sugar, 2 teaspoons salt.
  2. Add in 1 cup cold cubed butter.
  3. With your fingertips, rub the butter into the flour, until you have a dry oatmeal like mixture.
  4. Add in 1 1/4 cups milk.
  5. Work this into the flour with your hands, just until the dough holds together.
  6. Tip the dough out onto a lightly floured counter. Fold the dough a few times to bring it together.
  7. Press the dough out into a thick disk shape. About 1 inch thick.
  8. Use a biscuit cutter, large circular cookie cutter, or an upturned cup to cut out the biscuits.

Same Day Casserole

  1. If baking the casserole right away, place the biscuits directly on top of the pot pie filling.
  2. Lightly beat 1 egg and brush the top of each biscuit with the egg wash.
  3. Bake in the preheated 425 °F (220 °C) oven for 12 - 15 minutes or until golden brown.

Freezer Casserole

  1. If freezing the casserole to bake later, place the pot pie filling in a freezer-safe and oven-safe container.
  2. Place plastic wrap directly on top of the filling. Place the unbaked biscuits on top.
  3. Place plastic wrap on top.
  4. Cover with aluminum foil.
  5. Label with date and baking instructions.
  6. Freezer right away, for up to 3 months.

To bake from frozen

  1. Preheat oven to 350 °F (180 °C).
  2. Remove the wrappings from the frozen casserole.
  3. Remove the frozen biscuits and set aside.
  4. Cover the casserole with the foil, leaving some room for steam to escape.
  5. Bake until warmed through (45 mins to 1 hour).
  6. Remove foil and increase temperature to 425 °F (220 °C).
  7. Place the biscuit dough on top.
  8. Lightly beat 1 egg and brush the top of each biscuit with the egg wash.
  9. Bake in the preheated oven for 12 - 15 minutes or until golden brown.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 704Total Fat 30gSaturated Fat 15gUnsaturated Fat 15gCholesterol 102mgSodium 918mgCarbohydrates 84gFiber 5gSugar 6gProtein 25g

Nutrition information isn't always accurate.

Did you try it?

Let us know how it was!

© Flour and Filigree
Cuisine: American / Category: Dinner

How to make a freezer ground beef biscuit top pot pie

  1. Heat a large pan or Dutch oven to medium heat.
  2. Add 2 Tablespoons of oil.
  3. Fry half a diced onion in the oil until softened and just starting to colour.
  4. Add in 2 cups of sliced mushrooms and fry along with the onion.
  5. Add in 2 cloves of minced garlic. ( If using fresh vegetables dice them and add them in now.)
  6. Once all the vegetables are softened, add in 1 pound of ground beef. Break up the chunks and fry until no pink is left.
  7. Sprinkle on top 1/3 cup of flour and stir until the beef and vegetable mixture is coated and the flour is absorbed.
  8. Mix in 3 cups of beef broth.
  9. Stir until it starts to simmer and thicken, about 5 minutes.
  10. If using frozen vegetables stir these in now.
  11. Stir in 1/4 cup of cream and adjust the salt and pepper to your taste.

Biscuits

  1. To a large bowl, whisk together 4 cups flour, 1 Tablespoon baking powder, 2 Tablespoons sugar, 2 teaspoons salt.
  2. Add in 1 cup cold cubed butter.
  3. With your fingertips, rub the butter into the flour, until you have a dry oatmeal like mixture.
  4. Add in 1 1/4 cups milk.
  5. Work this into the flour with your hands, just until the dough holds together.
  6. Tip the dough out onto a lightly floured counter. Fold the dough a few times to bring it together.
  7. Press the dough out into a thick disk shape. About 1 inch thick.
  8. Use a biscuit cutter, large circular cookie cutter, or an upturned cup to cut out the biscuits.
Scone dough pressed out on a wooden table.
A glass cup pressed into scone dough. A woman is holding a dough scone in her hand.

Same Day Casserole

  1. If baking the casserole right away, place the biscuits directly on top of the pot pie filling.
  2. Lightly beat 1 egg and brush the top of each biscuit with the egg wash.
  3. Bake in the preheated 425 °F (220 °C) oven for 12 – 15 minutes or until golden brown.

Freezer Casserole

  1. If freezing the casserole to bake later, place the pot pie filling in a freezer-safe and oven-safe container.
  2. Place plastic wrap directly on top of the filling. Place the unbaked biscuits on top.
  3. Place plastic wrap on top.
  4. Cover with aluminum foil.
  5. Label with date and baking instructions.
  6. Freezer right away, for up to 3 months.

To bake from frozen

  1. Preheat oven to 350 °F (180 °C).
  2. Remove the wrappings from the frozen casserole.
  3. Remove the frozen biscuits and set aside.
  4. Cover the casserole with the foil, leaving some room for steam to escape.
  5. Bake until warmed through (45 mins to 1 hour).
  6. Remove foil and increase temperature to 425 °F (220 °C).
  7. Place the biscuit dough on top.
  8. Lightly beat 1 egg and brush the top of each biscuit with the egg wash.
  9. Bake in the preheated oven for 12 – 15 minutes or until golden brown.
An over head view of a baked biscuit topped ground beef pot pie.

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Hi, I'm Rebecca!
I'm a Mom of 4 who is passionate about simple living, vintage whole food meals, and old-fashioned skills. Here on my blog, you will find comfort food recipes, delicious breads, and easy decadent desserts to share with your family, along with old-fashioned skills and simple living projects to make your home cozy.

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