• 6 boneless skinless chicken breast
  • 1 pound carrots, peeled and sliced
  • 2 onions, minced
  • 1 bag green beans (12 oz), cut into small pieces
  • Salt and pepper
  • Ghee
  • 1 tsp poultry seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp celery seed
  • 2 cups chicken broth
  • 2 tbsp coconut milk
  • 2 tbsp tapioca flour


  • 2.5 cups almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 cup ghee/ coconut oil
  • 2 eggs


  1. Preheat oven to 350. Grease a dish and place the chicken breasts in.
  2. Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes.
  3. In large frying pan place ghee (or fat of choice), add onion and start sautéing.
  4. Add carrots, and season with salt and pepper.
  5. Cook until carrots just soften.
  6. Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.
  7. Once chicken is done cooking remove from oven and cut into bite sized cubes.
  8. Mix veggies and chicken together in a large casserole (9×13 or so).
  9. Add chicken broth, coconut milk and tapioca flour.
  10. Now prepare topping. In large bowl mix almond flour, salt and baking soda.
  11. Add eggs and ghee and mix until forms a ball.
  12. Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole.
  13. Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown.

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