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Mississippi Roast Pot Pie

Mississippi-style chuck roast with pepperoncini, potatoes, peas, carrots, and biscuit topping.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 2 1/2 to 3 lb boneless beef chuck roast excess fat removed; cut into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 1/2 cup butter
  • 1 package ranch salad dressing and seasoning mix 1 oz
  • 1/2 cup drained sliced pepperoncini peppers
  • 1 cup beef-flavored broth
  • 2 cups refrigerated diced potatoes
  • 1 cup frozen peas and carrots
  • 1 can Pillsbury Grands Flaky Layers refrigerated Buttermilk biscuits 16.3 oz; cut in quarters

Instructions
 

  • Heat oven to 350°F. Place beef pieces in a large resealable bag, add flour, close, and shake until evenly coated.
  • In a 12-inch ovenproof skillet, melt half the butter over medium-high heat. Brown half the beef 6 to 8 minutes; remove. Melt remaining butter and brown remaining beef. Return all beef to skillet.
  • Stir in ranch seasoning, pepperoncini, and broth; bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes, stirring occasionally, until beef is tender.
  • Stir in potatoes; cover and cook 5 to 8 minutes until tender. Stir in frozen peas and carrots. Arrange biscuit pieces around the outer edge of the pan.
  • Bake 13 to 17 minutes, until biscuits are light golden brown.
Keyword beef stew, main-dishes-meat, savory pie
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