Print 
FUN5 Pot Pie with Paleo Biscuits
Ingredients
Scale
FOR THE POT PIE:
- 1 pound boneless chicken breasts (or left-over turkey meat/rotisserie chicken)
- 1 medium yellow onion chopped
- 1 small shallot chopped (optional, but gives extra flavor)
- 8 ounces small portabella or your favorite mushrooms chopped
- 1 package of fresh green beans chopped (can sub for frozen)
- 1 cup frozen peas
- 1 cup chicken bone broth (can sub for vegetable broth as well)
- 3 Tbsp arrowroot starch
- Ghee or avocado oil
- Sea salt & fresh pepper to taste
- 1 tsp garlic powder
- Optional: 1 tsp fresh or dried rosemary and thyme
FOR THE BISCUITS:
- 2 cups almond flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp sea salt
- Fresh cracked pepper
- 2 eggs beaten (if going plant based use flax eggs 2 Tbsp flax meal+3 tablespoons water)
- 1/4 cup melted ghee or coconut oil
- 1/2 cup grass fed cheddar cheese grated (sub for your favorite healthier cheese)
Instructions
- If cooking the chicken, season with salt, pepper, garlic powder, and thyme on both sides.
- Preheat a wide cast iron baking dish or oval oven safe pot over medium-high heat with 2 tablespoons of ghee or avocado oil.
- Cook half the chicken until golden brown on both sides, remove from the pan. Set chicken aside on a cutting board.
- In the same pan, add all the vegetables, 1/2 teaspoon salt, pepper, and cook for 10-15 minutes over medium heat. The veggies should be soft.
- Next add the frozen peas & chicken bone broth.
- Chop the chicken into bite size pieces and add to the pan. Bring to a simmer and cook for 5-10 minutes with the lid off.
- Add 3 tablespoons of arrowroot starch to a small bowl with 3 tablespoons of water and mix well.
- Add the mixture to the pan and cook for a few minutes, adding a little more if the mixture is not thick enough. Cook for a minute or two until the mixture is thick and turn the heat off.
- Preheat oven to 350 F Degrees
Make the Biscuits
- To a medium mixing bowl, add the almond flour, salt, pepper, garlic powder, baking powder, and mix well.
- In a small bowl whisk the eggs and add the melted ghee/oil, mix well. Pour the wet batter into the dry batter and use a spatula to mix well. Add the shredded cheese, mix until combined.
- Spoon the biscuit mixture all over the top of the pot pie mixture, flattening them with the palm of your hand.
- Bake in the oven for 25 – 30 minutes uncovered, until the biscuits are golden brown. Let cool for a few minutes. ENJOY!
Notes
NOTE: If you using leftover turkey/rotisserie chicken skip to Step #4 under the pot pie and just start with sauteing the veggies. You will add the cooked meat like you would after veggies have cooked.
NOTE 2: Don’t be afraid to also use leftover sauteed or roasted veggies! Get creative. You can go with a combination of veggies or choose veggies that are in season. Just be mindful of what you use if you want to keep it low-carb/Paleo.
