ArcaMax

In a large sauté pan add the butter. Melt it and the mushrooms, carrots, celery and onions. Toss regularly and cook on medium until the mushrooms just barely begin to brown. Stir the corn starch into the bit (1/4 cup) of broth you set aside, so it dissolves. Bring up the temperature to medium high. Add the broth and the cornstarch mixture as well as the cream to the pan. Stir to combine and keep stirring periodically until the sauce thickens to your liking (the longer you boil cream and the cornstarch mixture the more it will thicken). Keep an eye on it, though. You just want a light bubble and not a mess boiling over, so you might have to turn it back down a bit depending on how powerful your burner is. This only takes a few minutes. Add the chicken. Now seasoning is in order. I sprinkle a whisper of cayenne on to get a little brightness to the flavor. Then add sea salt and black pepper to your taste.

Pour the mixture into your casserole dish.

Now make your biscuit topping.

In a medium bowl add the almond flour and the coconut oil (the oil will likely be almost solid; that’s just fine). Break up the mixture and toss it around with a fork or a pastry blender until it forms a course meal mix. Add the rest of the ingredients and stir to thoroughly combine. Now let the batter sit for three to four minutes. Take a soup spoon (a little larger than a regular teaspoon) and put blobs of the biscuit mixture across the top of your chicken mixture. Leave a little space in-between because they with spread out as they bake.

Put the casserole (your masterpiece) into your 400 degree oven and bake for 20 – 30 minutes or until the biscuit topping begins to brown. Remove and let set for a few minutes and then serve. You just don’t want it so hot you burn your mouth.

Enjoy!

Cheers,

Zola