My Cheddar Bay cheesy beef pot pies are a tasty twist on the classic. Rich beef pot pie filling loaded with veggies comes together with a Cheddar Bay Biscuit crust for a pot pie experience you won’t forget.
Pot pies are among the most classic comfort foods. With creamy fillings loaded with meat and veggies and a tasty crust, every bite of these fills up your belly and your heart.
I love making the classic, along with variations like this easy chicken pot pie or a chicken pot pie casserole.
Now, I’ve combined Cheddar Bay Biscuits with beef pot pie filling for a delicious meal that’s a little bit pot pie, a little bit beef stew, and a whole lot of yum.
Pair this delicious, hearty meal with desserts like a chocolate strawberry cream bundt cake, white chocolate chip cookies, or homemade Cosmic Brownies for a comfort food feast.
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Why You’ll Love This Recipe
- Simple Ingredients: These pot pies are made with simple ingredients found in any kitchen or grocery store.
- So Easy: Ground beef cooks quickly, and using a boxed biscuit mix significantly reduces time and effort.
- Hearty Flavor: The combination of beef filling and Cheddar Bay biscuits creates a flavor that’s a sort of cross between pot pie and beef stew.
- Customizable: It’s easy to tweak this recipe to make it your own.
- Versatile: This is the perfect weeknight dinner or addition to any potluck or party.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Ground Beef: Ground beef is a hearty, convenient protein for these pot pies that pairs perfectly with the veggies and crust.
- Cheddar Cheese: Cheddar cheese mixed into the filling gives the pot pie even more cheesy flavor.
- Seasonings: A blend of Cajun seasonings and garlic powder adds bold, zesty flavor to the filling.
- Cheddar Bay Biscuit Mix: Cheddar Bay biscuit dough creates a cheesy, herbed biscuit “crust” for the pot pies.
Variations
- Ground Beef: Try cubed beef, pork, chicken, or turkey to create different pot pies.
- Vegetables: Save more time by using frozen mixed vegetables in the filling. You could also add other vegetables, such as parsnips, green beans, and mushrooms.
- Spicy: Add red pepper flakes for a kick of heat.
- Crust: I used Cheddar Bay biscuit mix, but you can use any biscuit mix or homemade recipe you prefer.
How to Make Cheddar Bay Cheesy Beef Pot Pies
Step 1: Brown the beef. Then, add the vegetables, reserving the corn, and saute until the onions are translucent. Add the seasonings.
Step 2: Add the flour and cook until it smells nutty.
Step 3: Add the broth and simmer until thickened. Then add the milk and corn, and simmer until heated through and fully thickened. Stir in the cheddar cheese and cool slightly.
Step 4: Make the biscuit mix and press half of it into the bottom and up the sides of a prepared 9×13 baking dish or 4 individual baking dishes.
Step 5: Pour the filling over the biscuit mixture. Then, top with the remaining mixture.
Step 6: Brush with the garlic butter mixture from the box, then bake at 375°F until golden.
Expert Tips
- Thoroughly grease your baking dish to avoid sticking, but don’t make the coating too thick. It only needs to be even.
- I recommend lean ground beef for this recipe. There’s plenty of flavor in the dish, and the beef won’t render much fat.
- Drain your beef before adding the veggies to avoid a greasy pot pie filling.
Cheddar Bay Cheesy Beef Pot Pies FAQs
Cheddar Bay cheesy beef pot pies are a pot pie variation that tastes a bit like eating beef stew with biscuits. A classic beef pot pie filling is combined with a Cheddar Bay biscuit “crust” to create a pot pie with a pillowy, biscuit shell, rather than a classic pie crust.
It’s important to cook your roux for 2 to 3 minutes to remove the raw flour flavor. You’ll know it’s ready when it has a slightly nutty smell. Be careful not to cook the roux too long, however, as the longer your flour cooks, the less thickening power it has.
Refrigerate these pot pies for up to 4 days in an airtight container.
More Deliciously Cheesy Recipes
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Cheddar Bay Cheesy Beef Pot Pies
Ingredients
- 1 pound ground beef
- 15 ounce whole kernel corn, drained (I only used ¾ of the can)
- 14.5 ounce beef broth
- 1 onion, diced
- 2 whole carrots, diced
- 2 celery stalks, diced
- 2 tablespoon all purpose flour
- ½ cup milk
- 2 ½ cup sharp cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 1 teaspoon slap Ya Mama seasoning
- ½ teaspoon garlic powder
- 2 bags cheddar bay biscuit mix
Instructions
- Preheat the oven to 375 degrees and grease a 9×13 baking dish or 4 individual baking dishes. Set aside.
- In a frying pan or skillet, cook ground beef over medium heat.
- Once ground beef starts to brown, add onions, carrots, and celery. Saute until onions are translucent.
- Add seasonings and stir to combine.
- Sprinkle the flour over the meat mixture, and stir to combine.
- Continue stirring for about 3 minutes.
- Add beef broth and stir until incorporated, and cook on medium low for 10 minutes, stirring occasionally.
- Add the milk and corn. Return to a light boil for 5 minutes.
- Stir 1 ½ cups of shredded cheddar into the meat mixture, and let cool slightly.
- Make the biscuit mix according to package directions.
- Take half over the cheddar bay mixture and press into the bottom of the baking dish(es), going up on the sides.
- Add the beef mixture into the prepared baking dish(es).
- Top with the remaining half of the dough.
- Brush with the garlic butter seasoning, that comes with the biscuit mix, over the top.
- Bake for 45 -50 minutes. Remove from the oven and enjoy!
Notes
- Thoroughly grease your baking dish to avoid sticking, but don’t make the coating too thick. It only needs to be even.
- I recommend lean ground beef for this recipe. There’s plenty of flavor in the dish, and the beef won’t render much fat.
- Drain your beef before adding the veggies to avoid a greasy pot pie filling.
Nutrition
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