This past week we enjoyed dinner with our darling neighbors who fixed us a delicious pot pie that was topped with a buttermilk biscuit....granted I savored every bite, in the back of my mind I could not help but think of how I could make this a healthier yet still delicious dish. We finished the entire batch in one night so I'd say this was another win in our household!
This meal is also great to prep a few days before-dice all the vegetables, cook the chicken, and make the biscuits ahead of time.
pot pie filling-
1 tbsp olive oil
3 cloves of garlic-minced
2 tbsp fresh rosemary
1 tsp salt
1 tsp pepper
1/2 c diced sweet onion
1 c diced carrots
1 c diced celery
1 c diced mushrooms
1 c diced sweet potatoes
3 c diced chicken breast
2 c chicken broth
2 tbsp tapioca flour
1 c almond flour
1/4 c tapioca flour
2 tbsp water
1 tsp salt
1 tbsp monk fruit sweetener
Preheat oven to 375*F.
In a kitchen aide or a bowl mix all ingredients until a sticky dough is created.
Using a tablespoon, drop biscuits on to a lined sheet pan.
Bake for 8-10 minutes until they are golden brown.
In a large sauté pan, heat oil and garlic sauté for a few minutes.
Add onions, carrots, and celery. Cook for another 15 minutes until the vegetables are tender. Add in rosemary, salt, and pepper.
Next add mushrooms and sweet potatoes, cook for another 10 minutes
Add in chicken and chicken broth, simmer for 4 minutes.
Then add in the tapioca flour and mix until combined well, simmer for 5-15 minutes until the mixture thickens.
Serve in a bowl and top with biscuits!