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Skillet Brisket and Biscuit Pot Pie

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Skillet Brisket and Biscuit Pot Pie
  • Prep 30 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 8
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In this easy skillet dinner, the brisket and the biscuit join forces for a pot pie as "Southern" as it is "comfort."
Updated Sep 11, 2018

Ingredients

Steps

  • 1
    Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onion, salt and pepper; cook 3 to 5 minutes, stirring frequently, until tender. Stir in mushrooms; cook 12 to 16 minutes or until deep brown.
  • 2
    Stir in flour; cook 1 to 2 minutes or until thickened and beginning to brown.
  • 3
    Gradually stir in broth and milk; heat to simmering, stirring frequently. Cook 1 to 3 minutes longer, stirring frequently, until bubbly and thickened. Stir in brisket. Remove from heat.
  • 4
    Meanwhile, separate dough into 8 biscuits. Cut each biscuit into fourths. Top brisket mixture with biscuit pieces.
  • 5
    Bake 23 to 27 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Use your own leftover smoked brisket, or opt for purchased smoked brisket as a shortcut.
  • tip 2
    To save time, use presliced button mushrooms.

Nutrition Information

420 Calories, 23g Total Fat, 17g Protein, 35g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
14g
68%
Trans Fat
1g
Cholesterol
65mg
21%
Sodium
990mg
41%
Potassium
350mg
10%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
6%
Sugars
8g
Protein
17g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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