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Beefy French Onion Potpie

I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. — Sara Hutchens, Du Quoin, Illinois
  • Total Time
    Prep: 10 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.
  • Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts
1 serving: 553 calories, 23g fat (10g saturated fat), 98mg cholesterol, 1550mg sodium, 47g carbohydrate (4g sugars, 1g fiber), 38g protein.

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Reviews

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Average Rating:
  • Molly
    May 12, 2020

    Just finished up my version of this recipe- followed the original closely but I seasoned my meat/onion mix heavily with seasoned salt, pepper, garlic, and onion powder. I also dded a frozen bag of mixed veggies (carrot, peas, and corn) right after draining the onion and beef mix. Swapped out shredded mozzarella for havarti squares and pre-cooked my biscuits 5 minutes so the bottoms had a chance to form a crust. Thanks to everyone's suggestions in the comments this was a crowd pleaser! I wish I would have mashed some potatoes to have along side!

  • karen4495
    Dec 7, 2019

    I made this for the first time today. I like vegetables, so I added a bag of frozen vegetables with corn, green beans and carrots when adding the soup and boiled all together. I agree that I would add a second can of French onion soup, and I would thicken it when boiling. My biscuits were fine, as I baked them until golden brown. Salt and pepper needs to be added before baking too. It is easy and quick. I will make it again with the changes.

  • Betty
    Sep 17, 2019

    No comment left

  • bn8638
    Jan 18, 2019

    wondering if you add water to the condensed soup or use it straight from the can. thanks

  • Christina
    Oct 1, 2017

    No comment left

  • BuddyBarker
    Mar 12, 2015

    I usually don't follow recipes exactly, but did with this one and was disappointed. As someone else said, the biscuits were not cooked on the bottom and it just tasted so salty. Very disappointing.

  • crankyankee
    Jan 31, 2015

    used idea and completely adapted it ,chopped steak, LOTS of onions, soup mix, pie crust on bottom--fantastic

  • Oldwell
    Dec 19, 2014

    This recipe did not turn out well and, in fact, my family sat down at the table to eat and we ended having to throw away the whole thing. The biscuits were raw on the bottom. I read another review regarding making sure the biscuits aren't too big so they will cook through but I don't think it would have mattered because the bottom of the biscuits were also soggy from sitting on top of the juice. Quite frankly, the smell of the soup was very off-putting also. Picture looked great, but a disappointment for me.

  • mem2094
    Dec 9, 2014

    I made this and added worchestershire sauce, garlic powder, salt and pepper and I still didn't like it. It smelled delicious but it actually tasted gross. I'm sorry I wasted my time and money to make this.

  • jbrogue
    Oct 27, 2014

    I've made this a few times and it's great! Just be careful which size biscuits you use as some take longer to cook thoroughly. I actually like par-baking them so the bottoms aren't too soggy, as we prefer them to have more contrast. Also, if you want more of a 'gravy' texture, when boiling the mixture on the stove, in a small glass mix 2 tbsp cold water + 1-2 tbsp. of cornstarch together and mix it in with the boiling mixture. This thickens it a bit so it's not so soupy/watery. =)