In a 12-inch cast-iron or other oven-safe skillet, cook the ground beef, onions, and garlic over medium heat. Use a spoon to crumble the meat as it cooks.
Continue until the beef is browned and the onions are soft, about 10 minutes.
Drain off any excess fat.
Stir in the undrained diced tomatoes, chili powder, cumin, and smoked paprika.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes to allow the flavors to meld.
Remove the skillet from the heat.
Preheat your oven to 375°F / 190°C.
To make the biscuit topping, whisk together the almond flour, baking powder, garlic powder, and salt in a medium bowl.
In a separate, smaller bowl, mix the shredded cheese, sour cream, eggs, and melted butter.
Pour the wet into the dry and stir gently until just combined—do not overmix.
Drop large spoonfuls of the biscuit dough evenly over the top of the chili mixture in the skillet.
Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
Let the pot pie rest for a few minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Don't overmix the biscuit dough.
Stir only until the wet and dry are just combined to ensure a light and tender biscuit topping.
