A delicious Almond Flour Biscuit Pot Pie that's perfect for spring, loaded with veggies and topped with fluffy biscuits. Easy to make and makes for a comforting meal!
1: Start by making the biscuit dough. In a large bowl, whisk together the butter, eggs, and milk.
2: Stir in the almond flour, baking powder, salt, and garlic powder. Set dough in the refrigerator to chill.
3: Preheat oven to 400°F.
4: Heat a large oven-safe skillet over medium heat with the butter. Stir in garlic, shallot, leeks, and potatoes. Allow to cook for 5 minutes.
5: Whisk in the flour, Italian seasoning, and salt and pepper then slowly pour in your broth while continuing to whisk. Add your milk. Give everything a good stir, then allow to simmer for 5 minutes.
6: Stir in your mushrooms, frozen vegetables, and chicken and allow to cook for another 5 minutes. Remove from heat.
7: Using a cookie scoop, scoop out 8 biscuits on top of the filling. Brush each biscuit with melted butter.
8: Bake for 18-22 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy!
