A creamy chicken filling is topped with buttery, almond flour biscuits and baked until bubbling and golden brown. Best of all, it's low carb and gluten free!
gather the ingredients.
Cook the vegetables
Add the veggies to a large skillet with butter or ghee and sauté for 5 minutes. Add the garlic and white wine (or chicken broth) and cook another 5-7 minutes.
make the biscuit batter
While the vegetables cook, mix together the biscuit batter in a large mixing bowl. Set it aside.
Add the seasonings and chicken broth to the skillet. Bring to a boil then reduce the heat and simmer until the carrots and celery are tender. Add the cream and xanthan gum and simmer to let it thicken.
top with biscuits
Use an ice cream scoop to top the filling with scoops of biscuit dough. Bake at 425°F for 15-20 minutes.