In a dutch oven, or any other oven-safe large cooking pot, melt the butter and saute the celery, and onion until translucent.
Add the herbs, almond flour, and arrowroot powder and stir well to combine.
Let cook down for 1 minute to remove the four taste.
Slowly stir in the chicken stock and bring to a simmer for 10 to 15 minutes until thickened.
Add Heavy Cream and simmer for 10 minutes.
Add Chicken and mixed veggies leave on low while preparing the biscuit topping.