Paleo Chicken and Biscuits Pot Pie Recipe (with Video)

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!