CHICKEN & BISCUIT POT PIE

CHICKEN & BISCUIT POT PIE

Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 1 hour
Accommodates: PHASE 1


Just because your diet may be grain or gluten-free does not mean you’ll never be able to enjoy a pot pie again. This biscuit pot pie is warm and comforting, perfect for any Sunday dinner.

If you are wanting to avoid ghee for any reason you can certainly use olive oil, the dish will simply not have the same deep buttery flavor that the ghee provides.

INGREDIENTS
  • 2 Tbsp ghee
  • 2 cups carrots, sliced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, sliced
  • 1 garlic clove, minced
  • 2 Tbsp coconut flour
  • 2 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups broth
  • 1/2 cup coconut cream
  • 4 chicken breasts, cut into 1 inch cubes

Biscuits:
  • 4 eggs
  • 1/4 cup ghee
  • 1 Tbsp broth
  • 1 clove garlic, minced
  • 2/3 cup coconut flour
  • 1/2 tsp salt
  • 1/4 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 egg yolk
  • 1/2 Tbsp water

DIRECTIONS
  1. Preheat your oven to 350 degrees.
  2. In a large pot heat the ghee over medium-high. Saute the carrots, onion, celery and garlic for 6 minutes. Stir in the flour, parsley, thyme, salt and pepper. Continue stirring for another 3-5 minutes or until the flour and vegetables just barely begin to brown. 
  3. Pour in the broth and coconut cream stirring until smooth and simmering. Add the chicken, reduce heat to low then cover and simmer for 10 minutes.
  4. Meanwhile, make the biscuits by mixing together the eggs, ghee, broth and garlic together with an electric mixer. Add in the coconut flour, salt, parsley and thyme. Mix until smooth. Add in the baking soda and vinegar last and mix until just barely combined.
  5. Transfer the chicken and veggies to a 2-quart baking dish. Form the biscuit dough into 8 balls and place on top of the chicken pressing down slightly. Whisk the egg yolk and water in a small bowl and brush the top of each biscuit.
  6. Bake in the preheated oven for 20 minutes. Enjoy while fresh and hot.
​