Skillet Beef Pot Pie

“Incredibly versatile, our Pinot Noir pairs with a variety of dishes and this beef pot pie is no exception. The heartiness of the pot pie accentuates the lush texture of the wine and its earthiness highlights the wine’s depth of flavor.”
Robynn Chapman – Internet, Wine Club and Hospitality Coordinator

Serves: 6-8

3 Tbsp olive oil, divided
8 oz cremini mushrooms, sliced or chopped
1 1/2 lbs sirloin steak, cut into 3/4” cubes
Kosher salt
Black pepper
1/2 large onion, chopped
1 cup baby carrots, chopped
1/2 cup celery, thinly sliced
2 tsp fresh thyme
2 Tbsp flour
2 cups beef broth
4 oz cream cheese, room temperature
2 Tbsp heavy cream
1 cup peas, frozen
1 can refrigerated biscuit dough
1 egg, lightly beaten

Method of Preparation:
Heat 1 Tbsp olive oil in a large, oven safe skillet, over medium heat. Add mushrooms in a single layer and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season to taste with salt and pepper, then remove from skillet and set aside.

Preheat oven to 350˚ . In the same large skillet, heat 1 Tbsp olive oil over medium heat. Add the beef and season with salt and pepper to taste. Cook until browned on all sides, then remove and set aside with the mushrooms.

Using the same skillet over medium heat, add 1 tablespoon olive oil, onion, carrot, celery and thyme; cook until the vegetables are soft. Sprinkle flour over vegetables and cook 2-3 minutes. Add beef broth, bring to a simmer and cook 8-10 minutes, until slightly thickened. Lower heat to medium-low, stir in cream cheese, heavy cream, peas, beef and mushrooms. Mix until cream cheese is well incorporated, then remove from heat.

Take biscuits from can and slice in half, horizontally. Arrange in a overlapping pattern around the inside edge of the skillet. Brush with egg wash and place in oven. Bake 20-30 minutes, or until the biscuits are golden.