Chicken Pot Pie Soup with Drop Biscuits

Wednesday, September 30, 2015 Alanna Figueira 7 Comments

This creamy dreamy soup.  Oh my amazingness.  It was so good I have to share the recipe immediately with my not so perfect iPhone only photos.  Oh well.  My photography may suck but my recipes do not.  You will love this comforting rich soup, especially right now when the weather is finally getting crisp!  We have Wild by Nature right down the road from our house and they make an off the wall amazing Chicken Pot Pie soup but it has some stuff we can't have in it like heavy cream and cornstarch.  But it is so rich and delicious with hints of thyme and nutmeg.  So I decided to remake that very soup so that my whole family can enjoy it without any reactions.  None of us do well on dairy, but my 2 year old especially gets the worst rash.  My kids are big soup heads, they could eat soup all day so I love creating nourishing soups to keep in the fridge for quick weeknight lunches and dinners.  I like adding some fat to their soups to balance it all off so if there's no cream I always add a huge scoop of butter.  They can eat butter (thank gawwwwd!!!!).  There are only trace amounts of casein in butter, which is what they are sensitive to so butter is cool.  You can also use ghee or another oil in the soup and biscuits though.  The biscuits are not whole30, but the soup can be made to be compliant.

These fluffy biscuit pillows!  They can be made on top of the soup or on their own.  Or skipped entirely, but they are the best part!  They are crispy on the outside, doughy and fluffy on the inside and soak up that wonderfully creamy soup.  They are made with my new favorite flour, Otto's Cassava Flour, which I learn more about each time I play around with it.  I'm getting more and more comfortable using it in my old recipes.  One thing is for sure and maybe the most important property- it is so absorbant and a little goes a long way.  People have told me they tried it but they're result was so dry... Try halving the amount of flour!  When you get it right, it has a beautiful texture and delicious subtle doughy taste. 

On to da soup!  This soup is really easy to whip up.  I used the meat from 2 leftover chicken breasts and frozen veggies (peas and carrots).  Enjoy!  And tag me when you make it! 

Chicken Pot Pie Soup with Drop Biscuits
Serves: 6
Prep time: 20 mins
Cook time: 20 mins


For the soup:
1/4 cup butter or ghee (sub olive/avocado oil if you can't use either)
3/4 cup onion, chopped 
3/4 cup celery, chopped 
2 cups frozen veggies of choice (peas, carrots, diced potatoes, mushrooms, green beans), chopped
1 1/2 tsp dried thyme
1 1/2 tsp poultry seasoning
1 1/4 tsp salt
1 tsp black pepper
1/2 tsp nutmeg 
3 tbsp arrowroot flour
2 cups cooked chicken, chopped (about 3/4 lb) 
28 oz chicken broth
1/3 cup coconut cream 


In a medium heavy bottomed soup pot, melt the butter or ghee.  Add chopped celery, onions, frozen veggies, thyme, poultry seasoning, salt, pepper and nutmeg.  Cook until veggies are tender.  Sprinkle in arrowroot, mixing well with the veggies.  When everything is combined, mix in chicken.  

Add broth.  Simmer on medium low for a few minutes.  Lastly, mix in the coconut cream and mayo, while still over medium low heat and mix to combine.

Set aside.  

For the Drop Biscuits:

1/3 cup cassava flour
1/3 cup almond flour
2 tbsp coconut flour
1 tbsp baking powder
1/2 tsp salt
1 egg
2 tbsp butter or ghee, melted (sub olive/avocado oil if you can't use either)
1/2 cup full fat unsweetened coconut milk (blend the can if separated before measuring)
1 tbsp honey


Preheat oven to 425F a line a cookie sheet with parchment paper if making drop biscuits.  If making soups, arrange 6 ramekins on a baking tray and ladle soup into them, filling about 3/4 of the way.

Add dry ingredients to a large mixing bowl, mix to combine.  

Whisk wet ingredients to combine.

Add the wet to the dry.  Mix to combine.

Drop biscuits onto parchment lined cookie sheet if making drop biscuits.  Drop pieces of biscuit on top of soup if making soups.  Drop about 3 blobs of batter on each ramekin top.

Bake for 8-10 mins for drop biscuits, less for soups. Cooking time will vary based on how big the blobs of batter are on top of your soups, so check on them from 5 minutes on. 


Chewy Gooey Cassava Brownies

Tuesday, September 22, 2015 Alanna Figueira 36 Comments

Crispy crackly exterior, check.  Chewy gooey interior, check.  You guys, I am loving Otto's Cassava Flour!  My first recipe using it was my pizza crust and now I can't stop playing around with it!  I've been playing around with it for a few weeks and I just love the subtle taste and the chewy yet crispy texture it lends to baked goods.   It worked perfectly in this brownie recipe, and would ya look at that shiny crackling top?  I brought some to a party and no one knew they were not the real thing.  They are legit legit.  I've gotten some questions about substituting the cassava out since it's only 1/4 cup.   I really think the cassava flour makes the texture perfect and I haven't subbed other flours in.  I would recommend a combinaton of tapioca, coconut and/or cocoa as a sub and would love to hear if you try!  I can't wait to hear what you guys think of these!

Chewy Gooey Cassava Brownies

Servings: 10 brownies
Prep time: 15 mins
*Cook time: 45-50 mins *I've been notified by a few that their brownies are done in 35-40 mins, cooking time will vary based on pan and oven so please check starting at 35 mins!
Total time: 1 hour 


1 cup chocolate chips
5 tbsp butter, ghee or coconut oil
1 cup coconut sugar
1/4 cup cassava flour
2 tbsp unsweetened cocao
1/4 tsp salt
2 eggs
1 tbsp vanilla extract


Preheat oven to 350F and line an 8X11 baking dish with parchment paper.

Melt chocolate chips and butter in saucepan on low just until melted.

Combine dry ingredients in a large mixing bowl.

Whisk egg and vanilla in small bowl.

Add melted chocolate and eggs to large mixing bowl with dry ingredients.  Mix to form smooth batter.

Pour batter in parchment lined dish.  Bake in preheated oven 45-50 mins.  
 *I've been notified by a few that their brownies are done in 35-40 mins, cooking time will vary based on pan and oven so please check starting at 35 mins!
Allow to fully cool before cutting.



Paleo Pizza Crust

Tuesday, September 22, 2015 Alanna Figueira 10 Comments

So once again, I've been teasing with pizza photos on Instagram for over a month with no recipe.  So today I finally share the perfected recipe that my family has enjoyed over and over again.  But first, let's talk about cassava flour!  I finally got the chance to play around with it over the past few weeks, and I love it!  It is unlike any other grain free flour in that the taste is so subtle and pure.  It's super fine and has a light taste, similar to refined wheat.  And it's beautiful!  Pure white!  It also lends a great chewy texture and when high heat is used, a crispy crust can also be achieved.  The dough is super easy to handle, not sticky and you can even roll it out without parchment paper on top.  I must mention that I played around with this dough probably 5-6 times before finalizing, and each time was edible!  It was like I couldn't completely ruin it, it always tasted ok even if the texture was off.  I began with just flour, water and oil just to get a feel for it and out came a delicious chewy flatbread.  No leavening agent at all and we devoured them!  This flour can definitely be used without egg, I made my kids a pizza without egg or yeast (I subbed 2 tbsp baking powder and used less cassava) and while it resulted in a slightly more crack-y and less firm dough, it was still good!  Don't confuse cassava with tapioca; cassava is a whole food flour while tapioca is a processed product of the whole food.  I use tapioca a lot and I will note that cassava is a lot more absorbant than tapioca and it is definitely not substitutability 1:1.  I will definitely keep this flour in my pantry and recommend it as a great grainfree option.  Check out the Pinterest board for tons of recipes, I hear they have a killer French bread recipe.

Here is some more info on cassava, straight from their website.  "Otto's Cassava Flour is unlike anything your kitchen has ever experienced. It is an all-natural, amazing, grain-free replacement for wheat flour and can be used as a 1:1 substitute in countless recipes. There are no fillers. Only 100% Yuca (Cassava) and water are used to create this single-ingredient wonder. 

Foods made with Otto's Cassava Flour do not have that familiar dry or "alternative flour" taste or texture that often comes with gluten-free flours. In fact, many users comment that baked goods made with Otto's are indistinguishable from their wheat based counterparts in taste and texture.

Imagine cakes, cookies, brownies, pancakes, and crepes all turn out just as you remember them! Happily, Otto’s Cassava Flour also shines in savory applications like tempura, sauces, gravy, and searing flour. We invite you to check out our recipes section and see for yourself.  What can you create in your own kitchen?

Otto's Cassava Flour is the very highest quality cassava flour available. Other cassava flours are hand peeled and sun dried. That sounds romantic, but it can produce undesireable results. As the cassava dries in the sun it ferments and takes on a sour, musty smell and taste. If it happens to rain, it must sit longer, allowing opportunity for mold to grow.

Otto's Cassava Flour, on the other hand, is thoroughly peeled and baked into a beautifully clean smelling and tasting flour you can count on again and again. This proprietary method leaves no chance for mold or fermentation to develop.  "

Here's a couple pizza notes.  I haven't tried this on a pizza stone as I don't own one. I use a baking sheet.   If you prefer a softer, not crispy crust use 425F and adjust baking time. For a crispy crust, use 550F.  It will still be chewy, just also crispy on the crust. Keep an eye on your pizza!  Oven temps can vary quiet a bit and it can easily become over cooked. I mentioned above that the dough is very easy to work with and it is!  My 4 year old rolled and shaped his own pizza.  You can skip the crust if you don't really like a crust, or use your fingers to roll the edge over to form a crust.  The dough is forgiving, so smooth out any cracks as they happen.  If the dough is sticking to your rolling pin (which it doesn't for me) put a piece of parchment paper on top to roll.  The 2 tbsp coconut flour and 2 tbsp arrowroot can be substituted by 1/4 cup cassava flour.  This changes the texture a little bit, but it's still delicious.  

Be creative with the dough and add spices and herbs.  I like to add 1 tbsp frontier pizza seasoning or 2 tbsp fresh rosemary to the dough.  Dried herbs are also a great addition.  This pizza has grated goat cheese and sheep's milk cheese on it because while we can't eat dairy, my family all tolerates sheeps milk and goats milk cheeses.  However, the cheese is totally unnecessary!  I love loading my pizza up with all paleo toppings like pesto, nut cheese, and all the veggies.  

Paleo Pizza Crust 

Serves: 4
Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins

1 cup cassava flour 
2 tbsp coconut flour
2 tbsp arrowroot flour
1 tsp salt
1 tsp garlic 
1 egg
1/4 cup light olive oil
Yeast mix:
1/2 cup warm water (approx 105-110F)
1 packet active dry yeast, OR 2 1/4 tsp active dry yeast
2 tbsp honey


Prepare yeast mix.  In a small bowl, add 
warm water and honey.  Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad. 

Mix dry ingredients in large mixing bowl to combine. 

Lightly whisk eggs and olive oil together in a small bowl. 

Add egg mixture and activated yeast to the dry ingredients. 

Mix to form a dough ball.   Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

Once dough has risen, preheat oven to 550F for crispy crust or 425F for soft crust.  Preheat pizza stone, baking sheet or metal pan to bake pizza on.

Place the dough on parchment paper.  Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin.  Flatten your pizza about 1/8-1/4 inch thin.  Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. 

Place your toppings on the dough.  Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

Bake in the oven for 8-12 minutes, until dough is firm and slightly golden.  For a crispier golden crust, allow a few more minutes.  Allow more time if cooking at lower temperature.


Pepperoni Pizza Chicken Fingers

Wednesday, September 02, 2015 Alanna Figueira 1 Comments

I've been meaning to get this recipe up for awhile now, but the truth is I've been working my butt off completing a huge project.  I can hardly handle the 100+ recipes I've been holding out on for so long! Some of you have my first 2 ebooks...well this one will be nothing like them!  The recipes are developed and I'm in the design and photography phases and seriously so excited!  

You guys loved my pizza chicken, so I figured you'd love this too!  This recipe is such an easy weeknight dinner and my kids love it.  It totally takes care of a pizza hankering.  Add some red pepper flakes if there are no children involved to really kick it up a notch! Don't forget to tag me on instagram when you make it, I love seeing you guys use my recipes!  

Pepperoni Pizza Chicken Fingers

Serves: 4
Prep time: 15 mins
Cook time: 15-20 mins


1 1/2 lb boneless skinless chicken breast, cut into tenders 
2.5 oz pepperoni, chopped or sliced into very thin strips
1 cup almond flour 
1/4 cup arrowroot starch
1 tsp salt
2 tsp paprika
1 tsp garlic powder 
1 tsp onion powder 
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp black pepper
1 egg
1/2 cup marinara sauce, for dipping


Preheat oven to 400F and line a baking sheet with parchment paper.  Spray parchment paper with cooking oil.  

In a shallow mixing dish, combine all "breading" ingredients.

Whisk egg in a small bowl.

Dredge chicken pieces through egg, then bread with breading mixture, pressing pepperoni pieces on as they fall off.

Place breaded chicken on parchment lined baking sheet.  

Spray the top of chicken with cooking oil.  

Bake in preheated oven for  15-20 minutes, until chicken is cooked and golden.  Serve with marinara sauce for dipping.