In recent years I’ve decided corned beef isn’t quite as “icky” as I used to find it. Once I found a way to carve around that jiggly fat I wanted to find dishes to use my new meat bff. When I saw a recipe using Pillsbury Grands and corned beef I was smitten. I can make biscuits like the rest of the southern world, but these come in a can that’s fun to pop open and they really are good. And fast!
I started by using my drunken crockpot corned beef recipe and cooked it overnight. In the morning when I opened my bedroom door, the boozy beef smell hit me in the face in a semi-pleasant way. Well as pleasant as boozy beef can be before noon when you’re still in your pajamas. I hustled down, removed the chunk of meat from the pot and set it on a platter to cool for 30 minutes. Later I tucked it into a container with a lid and then into the refrigerator to sleep off its hangover.
Several hours later I was in the middle of a giant “welcome to spring and your yearly allergies” headache. I asked my P.S. (Provides Sustenance/hubby) if he would please dice and chop up 8 ounces of the corned beef for the recipe. We guessed the mound he produced was 8 ounces.
When my P.S. finally played it safe and dragged out the kitchen scale we were way low. He eventually created a mound of 9.2 ounces of the shredded corned beef. He’s an overachiever who feels one can’t have too much corned beef.
I tossed the rest of the filling ingredients into a bowl: a can of cream of chicken soup (hush, I’m using canned biscuits, I’m also going to use the dreaded canned soup), a cup of shredded Swiss cheese, some Dijon mustard, and a teaspoon of caraway seeds. The seeds were optional but I love the taste so they’re necessary in my version!
I stirred the corned beef into the rest of the ingredients until well blended.
I opened the can of Pillsbury Grands by peeling and popping it against the counter. I just love doing that, I don’t know what in my life has made that such a thrill for me. It’s just… dramatic! Poof!
So here’s where I messed up: I didn’t read the part about spreading each biscuit out to 5 1/2″ before tucking them into the sprayed muffin cups. Cheesh. Such a short and simple recipe and I missed an important detail. My little pot pies came out fine but could have been prettier. I’ll remember the spreading part next time!
My P.S. was watching as I used a cookie scoop to fill the centers of the biscuits. With his overachieving 9.2 ounces of corned beef we had leftover filling. Apparently one can have too much corned beef after all. But he was quick to spray a couple more muffin receptacles and line them with each with a slice of bread and scoop the last of the filling into them. Good thing he was standing there! I probably wouldn’t have thought to do that.
Into the oven the little pot pies went for 22 minutes. I was so sure they would rise up, dump the filling out and over onto the bottom of my oven. It would have been proper punishment for not reading the entire recipe. But although they came close, the filling did stay in or mostly on each biscuit and they came out of the oven looking lovely!
The corned beef pot pies tasted wonderful, with each mouthful of biscuit and tangy filling satisfying our craving for new corned beef goodness. A note in the comments had admitted to adding a bit of sauerkraut to the filling but we went safe this time. Perhaps next time we’ll see how that changes the flavor profile. It would make it more of a true Rueben pot pie, that’s for sure!
Corned Beef and Swiss Mini Pot Pies
1 can of Pillsbury Grands (or a similar large and flaky biscuit)
8 ounces of chopped corned beef
1 10 ounce can of cream of mushroom soup (I used cream of chicken)
1 tablespoon Dijon mustard
1 teaspoon caraway seeds
1 cup Swiss cheese; shredded
spray or grease for 8 regular cups in a muffin tin
Chop corned beef and add to a mixing bowl with soup, mustard, caraway seeds and Swiss cheese. Mix well.
Spray or grease muffin cups. Open biscuits and spread each to 5 1/2″ across, then tuck into muffin cups. Using a scoop, fill centers of biscuits with filling.
Bake at 375°F for 20-22 minutes or until golden brown on top. Remove from oven and cool for a minute before removing from tins.
Serve warm or cold.
Makes 8 pot pies. They’re fairly small, my P.S. ate 4. This recipe serves 2, maybe more with side dishes.
Adapted from Pillsbury