• You will also need: 2 (12-cup) Muffin Pans, Oil or Cooking Spray to grease the pan

Make the beef filling

• Season the beef with 1 teaspoon of salt.
• Heat the oil in a large pot over medium-high heat. When the oil is hot but not smoking, add the beef. Cook for 4–6 minutes, stirring occasionally, until browned and any liquid has cooked out.
• Lower the heat to medium. Add the onions and celery. Cook for 2–3 minutes, stirring frequently.
• Add the garlic, ½ teaspoon salt, Italian seasoning, black pepper, and Worcestershire sauce. Cook for 1–2 minutes, stirring often.
• Add the butter. Once it melts, add the flour. Cook, stirring, for 1–2 minutes to cook out the raw flour taste.
• Stir in the beef broth while gently scraping the bottom of the pot. Stir until the flour mixture dissolves.
• Bring the broth to a boil (raise the heat if needed). Then reduce the heat, cover, and simmer the beef mixture for 15 minutes, stirring occasionally.
• While the beef simmers, defrost the vegetables following package instructions, cutting the time. (We steamed ours in the bag for 3 minutes.)
• Add the vegetables to the pot and raise the heat to bring the broth back to a boil. Once boiling, reduce to medium or medium-low and cook, uncovered, for 10–15 minutes, stirring occasionally until the mixture thickens.
• Taste and add more salt if needed. (We added ¼ teaspoon to ours.)
• Let the beef filling cool. It will thicken more as it cools.
• Preheat the oven to 350°F.

Make the pot pies

• Lightly spray or oil the muffin pans. Dab away any excess oil so it doesn’t pool at the bottom.
• Open the biscuit packages and separate the biscuits. Place one biscuit in each muffin cup and press gently to mold it along the bottom and sides.
• Continue molding and pressing until the dough is securely in place, even if it bounces back.
• Repeat with the remaining biscuits.
• Use a fork to prick the bottoms and sides of the biscuits a few times.
• Fill each biscuit cup with 1–2 heaping tablespoons of the beef filling.
• Bake for 20–30 minutes, or until the biscuits are golden. Baking time may vary depending on the type of muffin pan, so start checking at 20 minutes.
• Use a silicone or plastic spatula to separate any biscuits that are touching. Garnish with chopped parsley, if desired.
• Gently lift the pot pies out of the muffin pan, arrange on a plate or platter, and serve.