Make the Biscuit Dough

Preheat the oven to 375°F.

In a medium bowl, sift together the almond flour, tapioca flour or arrowroot starch, coconut flour, baking powder, baking soda, and salt.

Cut in the butter or coconut oil and mash with a fork until the mixture is crumbly.

In a separate bowl, whisk together the almond milk, lemon juice, and eggs.

Pour the wet ingredients into the dry ingredients and mix well to form a biscuit batter. Let the batter sit while you prepare the filling.

Make the Chicken Pot Pie Filling

In a large stock pot or skillet, heat the avocado oil over medium heat.

Add the diced onion, carrots, corn, peas, and green beans. Cook until the vegetables begin to soften.

Add the cooked chicken and chicken bone broth. Cover and bring to a boil.

In a small bowl, stir together the tapioca starch and 2 tablespoons of the rice milk to make a thick slurry.

Once the broth is boiling, stir the slurry again and add it to the pot. Stir well as the filling begins to thicken.

Add the remaining rice milk and continue to cook until the filling is thickened to a creamy consistency.

Season with salt and pepper to taste.

Assemble and Bake

Pour the chicken pot pie filling into a pie plate or individual ramekins.

Spoon the biscuit batter over the top in drop biscuit form.

Bake for 30 minutes, or until the biscuits are golden and cooked through.