¼ tsp xanthan gum (may need up to ½ tsp depending on thickness desired)
¼ cup shredded cheddar cheese
1 tsp each Garlic powder, dried parsley, thyme
Salt and pepper, to taste
Biscuits:
1 cup + 2 tbsp COLD almond flour
2 tbsp COLD, hard, salted butter
3 eggs whites from large eggs
1/4 tsp salt
1 tsp baking powder
In a large saucepan, melt butter. Add in onion and saute until tender, about 2 minutes. Stir in xanthan gum, seasonings, broth, and heavy cream. Bring mixture to a low boil and immediately reduce heat. Keep stirring to ensure the cream does not scald. Let the mixture thicken slightly, about 2 minutes. Stir in mixed vegetables and chicken. Let simmer for 5 minutes Remove pan from heat and stir in cheddar cheese. Make the biscuit dough. Put the pot pie mixture in a baking dish and top with biscuit dough in approximately ice cream scoop sized clumps. Bake at 400 degrees F approximately 12 - 15 minutes or until the biscuits and golden brown.
For the biscuits, combine flour, butter, baking powder, and salt. Cut the butter and mix until crumb consistency with little pieces of butter. Whisk the egg whites until frothy. Cut in the egg whites with a knife into the dry mix. If making just the biscuits separately and not on the pot pie mixture: on a parchment paper lined cookie sheet, drop 2-3 tbsp dough and bake 400F for about 10 - 12 minutes or until lightly brown.
