Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Melt the butter in a medium mixing bowl. Add the remaining ingredients and whisk until fully combined.
Divide the mixture into four using a cookie scooper or your hands and place on the lined baking sheet. Flatten slightly.
Bake for 15-17 minutes, until edges start to turn golden brown. Allow to cool for five minutes prior to handling and placing on top of pie filling.
Heat the butter in a large skillet/pot over medium heat. Once the butter is melted, add the carrots, celery, onion, mushrooms and a little salt and pepper to the pan. Sauté until the vegetables are soft, about 5 minutes.
Add the chopped chicken, broth, heavy cream, thyme, and xanthan gum. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 5 minutes until thickened and warmed through. Taste and season with salt and pepper as desired.
Stir in fresh parsley, then divide filling evenly between 4 (6-8 ounce) ramekins, leaving the top 1/4 in. unfilled. Place a biscuit on top of each pot pie and serve!
Net Carbs: 7g Serving Size: 1/4th filling plus 1 biscuit