Paleo Pot Pie With Cheddar Crumble Biscuit

Ingredients

• 3 celery ribs
• diced
• 2 leeks
• chopped
• 12 shallot
• minced
• 12 cup chicken stock
• 14 cup heavy cream
• 1 tablespoon tapioca flour
• 2 cups leftover cooked poultry
• salt
• 13 cup tapioca flour
• 13 cup coconut flour
• 2 teaspoons baking soda
• 2 green onions
• chopped
• 8 ounces shredded cheddar cheese
• 12 cup water

Instructions

1. Preheat oven to 350.
2. In a large soup pot, saute celery, leeks and shallot in butter over medium-high heat.
3. Stir in chicken stock, cream, tapioca flour, and chicken or turkey.
4. Place the heat on medium and warm through.
5. In a large bowl, combine flours, baking soda, green onions and cheddar cheese.
6. Add the water one tablespoon at a time until crumbs start to form.
7. Spoon the filling into a large oven-safe baking dish.
8. Pour the biscuit crumbs on top evenly over the entire dish.
9. Bake until golden brown and bubbly, about 30 minutes.