Chicken Pot Pie with Sweet Potato Biscuits

INGREDIENTS

4 tbsp

coconut oil

large or 2 small leeks, white and light green parts only, sliced

4 tbsp

arrowroot powder (see note)

large carrots, peeled and diced

1/2

of a head of cauliflower, cut into 1/2-inch pieces (around 2 cups)

3 1/2 cups

chicken broth (about 2 cans), divided

3 cups

cooked chicken, chopped or shredded (stripped from a roasted chicken is best!)

1 tbsp

white wine vinegar

1 tsp

dried thyme

salt and freshly ground black pepper

3 cups

almond flour

2 tbsp

baking powder

1 tsp

salt

1/3 cup

solid coconut oil

eggs

1 1/4 cups

cooked, mashed sweet potatoes, chilled

1 tbsp

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