Preheat oven to 400℉ (200℃) and grease a casserole dish.
In a large skillet over medium-high heat saute onion, minced garlic, green beans, celery, mushrooms, salt, and pepper in 2 tablespoon of butter for about 5 minutes, or until onions are translucent.
Add heavy cream, chicken broth, poultry seasoning, thyme, and rosemary and stir.
Sprinkle the Xanthan Gum on top, bring to a low boil then lower heat to low, cover skillet, and simmer for 5 minutes until the sauce thickens.
Add the diced cooked chicken and stir. Cover skillet and remove from heat.
In a large mixing bowl combine almond flour, baking powder, garlic powder and salt. Stir until thoroughly combined. Fold in chopped bacon and shredded cheese. Set aside.
In a medium mixing bowl whisk eggs and sour cream until creamy. Add melted butter and stir.
Add wet to dry biscuit ingredients and stir until a sticky batter forms.
Add Add chicken green bean mushroom gravy mixture (make sure to add all the sauce) from skillet to the casserole dish and spread evenly across the dish.
Drop large spoonfuls of bacon biscuit dough on top of the filling in the casserole dish. Spread evenly using the back of a spoon to make an evn biscuit crust, or leave dough drop-biscuit style.
Bake for 20-24 minutes or until biscuit is done in center. Broil for 1 minute to brown biscuit crust.
Remove from oven, slightly cool, slice and serve.
Video
Notes
*all nutritional data are estimates based on the products I used*