Pretty Delicious Life

1 Pre-heat oven to 425F and bring a large pot of salted water to a boil.
2 Heat garlic oil in a large pan over medium heat until it begins to simmer.
3 Add in chicken + carrots and cook until carrots are tender and chicken is browned, about 7 minutes.
4 Add in kale + scallions and cook until wilted, seasoning with salt + pepper to taste.
5 Once pot of water is boiling, add in cubed potatoes and boil until soft, about 10 minutes.
6 When potatoes are finished, drain and add to pot with carrots, scallions, and kale.
7 Add butter, gluten free flour, non-dairy milk, and veggie broth to the pot stirring until thick and fully incorporated.
8 Continue seasoning with oregano, thyme, rosemary or herbs and spices of choice until you reach desired taste.
9 Make the biscuit topping by combining ingredients in a medium bowl and mixing until fully incorporated.
10 Using a large spoon, drop biscuit dough on top of veggie mixture until filling is covered.
11 Bake 15-20 minutes or until biscuit topping is golden brown.