In a dutch oven or large skillet, melt the butter. Add the celery and oven. Saute until softened.
Add herbs and flour/xanthan gum mixture. Cook briefly to remove "floury" taste. Stir in chicken broth, whisking to combine. Bring to a simmer and cook 10 to 15 minutes to allow thickening.
Add heavy cream, combining well. Add chicken and veggies. Let ingredients combine and simmer 5 minutes. Cover and set aside.
Dumpling Biscuit topping:
In a bowl, cut(combine) cold butter into dry ingredients. Look for a sandy texture and only small pieces of butter.
Make a well in your mixture. Add egg and heavy cream. Whisk with a fork. Slow work dry ingredients into wet. Mixture will be sticky. Add cheese. Stir to combine.
Drop biscuits onto surface of the stew evenly. Leave enough space between biscuits, as the puff when baking.
Bake at 350 degrees until biscuits are browned and stew is bubbly. Cool slightly before serving.
Video
Notes
Total Carbs: 7gFiber: 3gNet carbs: 4gServes 8serving size 6oz