Best 6 Biscuit Topped Hearty Steak Pie Recipes

CHICKEN BISCUIT PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
• In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
• In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
• Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

BISCUIT-TOPPED SHEPHERD'S PIES

Steps:

• Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.

BISCUIT-TOPPED STEAK PIE

Steps:

• Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
• Combine beef, frozen vegetables and potato in prepared dish.
• Stir in gravy, thyme and pepper.
• Bake uncovered for 40 minutes and remove from oven.
• Increase temperature to 400°F and top the casserole with biscuits.
• Bake for 8-10 minutes more or until golden brown.

BISCUIT TOPPED STEAK PIE

Steps:

• Preheat oven to 375F and spray 8x8 pan with nonstick cooking spray.
• Combine steak, veggies, and potato in prepared dish and then stir in gravy and seasonings.
• Bake, uncovered, 40 minutes and then remove from oven.
• Increase oven temperature to 400°F.
• Top meat mixture with biscuits and bake 8-10 minutes or until biscuits are golden brown.

BISCUIT TOPPED HEARTY STEAK PIE

Steps:

• Preheat oven to 350 degrees.
• Spray 2 quart casserole with nonstick cooking spray.
• Combine steak, frozen vegetables and potato in prepared dish. Stir in gracy, thyme and pepper.
• Bake uncovered, 40 minutes. Remove from oven, increase oven temperature to 400 degrees. Top with bisquits and bake 8 to 10 minutes or until biscuits are golden brown.