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Chicken Pot Pie and Biscuits

Chicken Pot Pie and Biscuits

Ingredients

  • 3 skin-on chicken breasts (about 1 1/4 lb)
  • 1 1/4 teaspoons salt, plus more for roasting chicken
  • 1 tablespoon olive oil
  • 8 cremini mushrooms, minced
  • 1 small sweet yellow onion, minced
  • 1 cup carrots, chopped
  • 3 large cloves garlic, crushed
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon black pepper
  • 1 cup frozen green peas
  • 1 cup coconut milk, full-fat and unsweetened
  • 1 teaspoon arrowroot flour
  • Paleo-friendly biscuit recipe of your choice
  • 1 tablespoon melted butter, ghee or olive oil for brushing

Directions

  1. Preheat oven to 350 degrees. Sprinkle the skin side of the chicken breasts lightly with salt, cover the dish with foil and bake in the oven for 30 minutes.
  2. Meanwhile, warm a large skillet on low heat and drizzle with olive oil. Add minced mushrooms, onions, carrots, garlic, rosemary, thyme, sage, salt and pepper. Saute vegetables for 15 to 20 minutes or until the carrots are tender and soft. Add saute mixture along with peas to a large bowl and set aside. Prepare the biscuit dough while everything is cooking.
  3. When the chicken is finished cooking, allow it to cool for about 10 minutes before removing the skin and shredding the meat. Add chicken to the bowl with vegetables and stir in coconut milk and arrowroot flour until well mixed. Scoop the mixture into an 8 by 8 inch pan or medium oval baking dish.
  4. Lightly cover your hands with coconut flour and shape the biscuit dough into small flat circles and arrange on top of the potpie filling. You may have extra dough, and if so, just use it to make a biscuit, according to the baking instructions.
  5. Lightly tent the dish with a piece of foil. Place the chicken pot pie in the lower half of the oven and bake for 30 minutes, brushing the biscuit tops with melted butter during the last 5 minutes of cooking. Cool for 10 minutes before serving.

Note

  • Recipe and image courtesy of Caroline Potter

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