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Paleo Chicken and Biscuits Pot Pie Recipe (with Video)

Poultry, Southern (US), Not pescatarian
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Discover our Paleo Chicken and Biscuits Pot Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 45min | Cook 12min


- 1 tsp Apple cider vinegar
- 0.25 cup Arrowroot starch/flour
- 0.5 cup Arrowroot starch/flour
- 2 Tbs Avocado oil
- 0.5 tsp Baking soda
- 2 stalk Celery, trimmed and diced
- 0.75 cup Coconut cream, (the cream that rises to the top in a chilled can of full-fat coconut milk)
- 1 tsp Dried thyme
- 1 tsp fine sea salt
- 1 tsp fine sea salt
- 2 clove Garlic, peeled and minced
- 0.75 tsp Ground black pepper
- 2 Large carrots, peeled, trimmed, and diced
- 2 Large eggs
- 1 tsp Lemon juice
- 3 cup low-sodium chicken broth
- 0.5 cup Palm shortening
- 2 cup Superfine blanched almond flour, (not almond meal)
- 0.75 tsp dried sage
- 1 small yellow onion
- 1 tsp dried parsley
- 2 cup cooked chopped/shredded chicken
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1. Heat the oven to 425°.
2. [For the biscuits]
3. In a medium, microwave-safe mixing bowl, melt the palm shortening in the microwave (about 1 minute) and let cool slightly.
4. In another medium mixing bowl, whisk the eggs and apple cider vinegar.
5. In a large mixing bowl, whisk the almond flour, arrowroot, salt and baking soda.
6. Add the cooled palm shortening and egg mixture to the dry ingredients and stir with a spatula until it's all blended together.
7. Use a 1/4 cup measuring cup or cookie scoop to portion out 8 biscuits onto a plate, each about a 1/4 cup. Use the palm of your hand to gently flatten them a bit, so they're about ½-¾" tall. Set aside.
8. [For the filling]
9. Heat the avocado oil in a large, oven-safe skillet over medium-high heat.
10. Add the carrots, celery, onion, garlic, salt, parsley, thyme, black pepper and sage. Stir occasionally until softened, about 5-6 minutes.
11. Sprinkle over the 1/4 cup arrowroot and stir constantly until the arrowroot has been completely absorbed.
12. Add the chicken broth and coconut cream and bring the mixture to a bubble, stirring occasionally to melt the coconut cream and scrape up the bottom of the pan.
13. Once the filling is bubbling, turn off the heat and stir in the lemon juice, then the chicken. Give the filling a quick taste and adjust the seasonings as necessary.
14. Place the biscuits on top of the filling and place the whole skillet in the oven. Bake until the biscuits are golden brown on top and the filling is bubbling, about 10-12 minutes.
15. Let cool for 10 minutes, then enjoy!

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