chicken pot pie casserole + cheddar biscuits (Edit recipe)

Ingredients

pot pie filling

• 8 oz Bacon
• 10 - 8 oz Baby Bella Mushrooms, diced
• 1 Onion, diced
• 1.5 - 2 lb Chicken Thighs, Boneless Skinless, cut into 1/2" cubes, may sub leftover chicken or turkey
• 2 Tbsp Arrowroot Flour
• 1/2 tsp Salt and Pepper
• 1 cup Whole Milk
• 1 cup Chicken Broth
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Thyme, Dried
• 1/2 tsp Parsley, Dried
• 1 tsp Salt and Pepper, to taste
• 12 oz Peas and Carrots, Frozen
• 12 oz Green Beans, frozen

cheddar "biscuit" topping

• 1/2 cup Sprouted Rolled Oats - One Degree Organic, ground into flour
• 1/2 cup Lupin Bean Flour, or sub more oat flour
• 1/4 cup Coconut Flour
• 2 Tbsp Psyllium Husk, Ground
• 2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
• 1 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/2 cup Plain Greek Yogurt
• 2 Eggs
• 1/2 cup Water
• 4-6 oz Cheddar Cheese, grated