Gluten Free Biscuit-Topped Pot Pie

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 onion, potatoes, and garlic. Allow to cook for 8 minutes.

5: Whisk in the flour, Italian seasoning, salt, and pepper then slowly pour in your broth while continuing to whisk.

6: Add your milk of choice and the fresh thyme leaves. Stir until thickened for about 5 minutes.

7: Stir in your frozen mixed vegetables and chicken, allowing to cook for another 5 minutes.

8: Using a cookie scoop, place out 8 biscuits on top of the filling and brush each biscuit with melted butter.

9: Bake for 17-20 minutes, until filling is bubbly and biscuits are slightly browned and cooked through.

10: Serve and enjoy!