Grain Free Chicken and Biscuit Pot Pie

Amt Measure Ingredient Cal Carb Pro Fat GI
1cupCassava FlourCassava Flour44044816060
1cupAlmond FlourAlmond Flour64096965040
2tablespoonCoconut FlourCoconut Flour30166945
1tablespoonbaking powderbaking powder14.628010
1/2teaspoonbaking sodabaking soda00000
5ounceAlmond Milk Greek Yogurt, PlainAlmond Milk Greek Yogurt, Plain154.9314010535
2tablespoonUnsweetened Almond MilkUnsweetened Almond Milk11.322915
1/4poundghee (clarified butter)ghee (clarified butter)9770010210
2tablespoonolive oilolive oil238.7002430
1onionsweet onionssweet onions105.910011210
2stalk, medium (7-1/2" - 8" long)celerycelery12.8102115
1/2largegreen bell peppersgreen bell peppers26253210
1/2cupfrozen green snap beansfrozen green snap beans23.6184135
1poundchicken breast meatchicken breast meat523.903941020
1tablespoonarrowroot flourarrowroot flour28.6280085
1cupChicken StockChicken Stock2041600
1teaspoondried thymedried thyme2.830115
1/2teaspoonblack pepperblack pepper2.93000
1/2cupUnsweetened Almond MilkUnsweetened Almond Milk45663615
1/2ounce- Non Whole30 Marker Ingredient -- Non Whole30 Marker Ingredient -00000
Totals: 3489 Calories Balance: 24-17-59 3333.1 851 600 2038 47

This recipe does not have makes information.

Join now and see exactly how much you should eat to meet your goals!

This recipe isMake Whole

Active Time: 30 minutes

Total Time: 70 minutes

Preheat oven to 350 degrees. Grease a casserole dish and set aside.

Make the biscuits first: Mix cassava flour, almond flour, coconut flour, baking powder, and baking soda together.

Add yogurt, 2 tablespoons almond milk, and ghee and mix till a stiff dough forms. You may need a bit more almond milk if the dough doesn’t come together. (I use a KitchenAid mixer to make the dough). It should be stiff enough to roll out.

On a (cassava or almond) floured surface, roll out dough and cut small circles out with a glass or biscuit cutter. Set aside.

In a large saucepan, heat oil on medium heat. Chop carrots, onions, and celery into 1/2 inch pieces.

Add in bell pepper, green beans, and garlic along with carrots, onions, and celery to saucepan pan and fry until onions till transparent. Transfer to a bowl.

Add diced raw chicken to pan and fry till cooked through and lightly browned. Set aside with vegetables.

Add more oil to pan. Over medium heat, add arrowroot starch and stir for a minute or two.

Slowly add chicken stock and simmer till thickened slightly. Add thyme, pepper, salt, and almond milk. Stir to combine.

Add vegetables and chicken back into pan. Pour into casserole dish. Top with biscuits.

Bake for 40 minutes or until biscuits are golden brown. Serve hot.