Paleo Pot Pie With Cheddar Crumble Biscuit

• 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

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.

celery, leeks, shallot, chicken, heavy cream, tapioca flour, leftover cooked poultry, salt, tapioca flour, coconut flour, baking soda, green onions, cheddar cheese, water

Taken from www.food.com/recipe/paleo-pot-pie-with-cheddar-crumble-biscuit-508772 (may not work)