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Heat the oil in a large heavy bottomed pot over medium heat.
Add in the carrots, celery and onion to the oil and saute until soft.
This will take about 8 to 10 minutes.
You can cover the pot with a lid to get the carrots to soften faster.
Add in the garlic and saute for one minute more.
Add in the chicken and season with a little salt and pepper.
Saute the chicken until cooked through.
This will take about 5 minutes.
Sprinkle the xanthan gum over the top of the chicken and stir in.
Now add in the chicken broth and the heavy cream.
Bring to a boil to let thicken.
Remove from the heat and let sit for 10 minutes to continue to thicken.
Preheat the oven to 400F.
Line a baking sheet with parchment paper or a silicone baking mat.
Combine the almond flour, baking powder, salt and garlic powder in a large mixing bowl.
Stir in the cheese, eggs, and melted butter.
Scoop the dough into 6 even sized biscuits and place them on the lined baking sheet 1 inch apart.
Flatten the tops a little with your fingers.
Bake in the preheated oven for 10 minutes.
Serve with the keto chicken pot pie soup.