Saco Beef Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Filling
  • 1¼ lb top round beef, cut into bite size pieces
  • ½ cup celery, sliced
  • 1 tsp garlic, minced
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tsp caraway seed
  • 3 cups water
  • 9 new red potatoes, cut into bite size pieces
  • 1 cup baby carrots, cut into bite size pieces
  • 1 jar pearl onions
  • 1 small can mushrooms
  • 1 tsp basil
  • 2 tsp Kitchen Bouquet (browning and seasoning sauce)
  • ½ cup water
  • ½ cup flour
  • 2 Tbsp SACO Cultured Buttermilk Blend
  • Biscuit Topping
  • ½ cup flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 tsp sugar
  • ¼ tsp baking soda
  • 1 Tbsp baking powder
  • 5 Tbsp shortening
  • 1 cup water
  1. Filling
  2. Spray Dutch oven with olive oil and sauté beef and celery until beef is no longer pink and celery is soft.
  3. Add garlic, pepper, salt, caraway and 3 cups of water.
  4. Cook with lid on about 1.5 hours or until beef is tender, adding more water if necessary.
  5. Add potatoes, carrots, onions, mushrooms, basil and Kitchen Bouquet.
  6. Continue to cook until vegetables are almost tender.
  7. Mix flour and Saco Cultured Buttermilk Blend; add ½ cup water and mix paste until smooth.
  8. Bring meat and vegetables to a boil and stir in the paste.
  9. Pour into greased baking dish.
  10. Biscuit Topping
  11. Mix first five ingredients then cut in shortening with pastry blender.
  12. Pour in water and mix.
  13. Knead on a floured surface till workable.
  14. Roll out biscuit dough to slightly larger than baking dish, cut into squares or rectangles and arrange to fit on top of baking dish.
  15. Place on top of pie filling.
  16. Brush top with melted butter.
  17. Preheat oven to 450°F.
  18. Bake for 10 - 12 minutes or until biscuit top is browned.
Nutrition Information
Calories: 499 Fat: 15g Saturated fat: 4g Trans fat: 1g Carbohydrates: 60g Sugar: 8g Sodium: 540mg Fiber: 6g Protein: 33g Cholesterol: 115mg
Recipe by SacoFoods at