Old Fashioned Beef Pot Pie

In winter, there is nothing quite like a hearty pot pie. There are many ways to make pot pies, including using pastry crust as a double crust pie or just a top crust. This recipe uses cooked noodles as the base with beef and gravy filling and a biscuit topping. It is a delicious pot pie.

I made this pot pie with leftover beef from a pot roast. I also used leftover gravy from the pot roast to make this pie. Other meats, such as chicken, lamb, or pork, could be substituted in this recipe to use up leftovers. Otherwise, just cook the meat before making the pot pie. When I made this recipe, I did not have biscuit mix on hand, so I created my biscuit mix using one cup flour, one and a half teaspoon baking powder, a dash of salt, and a tablespoon olive oil.

Old Fashioned Beef Pot Pie 

• 1 cup beef gravy, medium thick
• 1 cup peas, cooked
• 1/2 cup catsup
• 1/4 cup minced onions
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 pound cooked roast beef
• 4 ounces egg noodles, cooked and drained
• 1 cup biscuit mix
• 6 Tbsp. milk
• 1/2 tsp. oregano

Preheat the oven to 425. Combine gravy, cooked peas, catsup, onion, salt, and pepper. In a buttered casserole dish, layer noodles, beef cubes, and gravy mixture, respectively. Combine biscuit mix, milk, and oregano. Drop by teaspoonfuls onto top of casserole. Bake until biscuits brown, about 25 minutes. Enjoy!