Using an oven-safe skillet (like cast iron) allows you to take this healthy homemade potpie from stovetop to oven without dirtying extra pans. A quick drop-biscuit topping made with white whole-wheat flour adds 2g fiber per serving and cuts the sodium in half compared to using refrigerated biscuit dough. Source: EatingWell Magazine, March 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Heat oil in a large ovenproof skillet over medium-high heat. Add beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 4 to 7 minutes. Add garlic, mustard and 3/4 teaspoon salt; cook, stirring, for 1 minute. Stir in onions, peas and carrots; cook, stirring frequently, until the vegetables are hot, about 4 minutes. Sprinkle the mixture with 3 tablespoons flour; cook, stirring, for 1 minute. Add broth and cook, stirring occasionally, until the mixture is slightly thickened, about 10 minutes more. Stir in parsley.

  • Meanwhile, combine the remaining 1 cup flour, baking powder and the remaining 1/4 teaspoon salt in a medium bowl. Rub butter into the flour to create a coarse mixture. Stir in buttermilk and mix until just combined. Place heaping tablespoonfuls of the batter on top of the beef mixture to make 12 biscuits.

  • Transfer the pan to the oven. Bake until the biscuits are golden brown and cooked through, 15 to 18 minutes. Garnish with more parsley, if desired.

Nutrition Facts

420 calories; 19.3 g total fat; 8.7 g saturated fat; 72 mg cholesterol; 688 mg sodium. 689 mg potassium; 35.8 g carbohydrates; 6.7 g fiber; 9 g sugar; 25.4 g protein; 5109 IU vitamin a iu; 13 mg vitamin c; 59 mcg folate; 94 mg calcium; 6 mg iron; 45 mg magnesium;