Spring pot pie yes pleaseee 🫛 For the biscuit topping: ½ cup unsalted butter, melted 2 eggs 2 tbsp milk 2 cups almond flour 2 tsp baking powder ½ tsp sea salt ¼ tsp garlic powder More melted butter, for brushing the biscuits For the filling: 3 tbsp butter 4 cloves of garlic, minced 1/4 cup diced shallots 1/2 cup sliced leeks, light green and white part only 1 cup gold potatoes, diced into small cubed 1 tsp Italian seasoning 1 Salt, plus more to taste Black pepper, to taste ¼ cup gluten free all-purpose flour (OR sub 3 tbsp arrowroot starch) 2 cups bone broth 1 cup whole milk About 4 cups shredded (cooked) chicken 1 cup frozen peas 1 cup frozen green beans 1/2 cup diced mushrooms 1. Start by making the biscuit dough. In a large bowl, whisk together the butter, eggs, and milk. Stir in the almond flour, baking powder, salt, and garlic powder. Set dough in the refrigerator to chill. 2. Preheat oven to 400°F 3. 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. *if you don’t have an oven-safe skillet, you can transfer everything later to an oven-safe baking dish. 4. Next, 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 or so minutes. 5. Stir in your mushrooms, frozen vegetables and chicken and allow to cook for another 5 minutes. Remove from heat. 6. Using a cookie scoop, scoop out 8 biscuits on top of the filling. Brush each biscuit with melted butter. 7. Bake for 18- 22 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy! #chickenpotpie #comfortfood #healthylifestyle #healthyfood #healthyrecipes #glutenfree #paleo #biscuits #dinnerideas #dinnerinspo #f52grams #springfood #springveggies