3 tablespoons very cold butter (or lard if dairy-free),
cut into pieces
Fresh thyme, for garnish
Melted ghee, butter, or extra-virgin olive oil, for
drizzling
- Preheat the oven to 400°F.
- In a cast-iron skillet, melt the ghee over medium
heat. Add the mushrooms and onions and sauté for 4
minutes or until the mushrooms are golden brown. Add
the celery and asparagus and sauté for another 3
minutes. - Season the chopped chicken on all sides with the
salt and pepper. Add the chicken to the skillet and sauté
until it is seared on all sides. It doesn’t need to be
cooked through. - Add the cream cheese to the skillet and use a
whisk to combine well until no lumps are present.
Slowly whisk in the broth. Set aside and make the
biscuits for the topping. - To make the biscuits, place the egg whites in a
mixing bowl or the bowl of a stand mixer and whip
until very firm and stiff. In a separate medium-sized
bowl, whisk together the almond flour, baking powder,
and salt, then cut in the butter. (If the butter isn’t
chilled, the biscuits won’t turn out.) Gently fold the