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.

Adam Dolge
Source: EatingWell Magazine, March 2020


Recipe Summary

45 mins
1 hr


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; protein 25.4g 51% DV; carbohydrates 35.8g 12% DV; dietary fiber 6.7g 27% DV; sugars 8.6g; fat 19.3g 30% DV; saturated fat 8.7g 44% DV; cholesterol 71.7mg 24% DV; vitamin a iu 5109.1IU 102% DV; vitamin c 12.9mg 22% DV; folate 58.8mcg 15% DV; calcium 94.3mg 9% DV; iron 6.2mg 34% DV; magnesium 45.4mg 16% DV; potassium 688.9mg 19% DV; sodium 688.4mg 28% DV.