Preheat oven to 350 degrees

Prepare biscuts by combining 1 box mix + 3 tablespoons coconut oil + 2 eggs. Mix until well combined & then set aside.

Heat a large (high-walled) skillet. Melt 1 tablespoon ghee on medium heat. Add onions and sauté until translucent, stirring occasionally.

Add the chopped potatoes and the chicken (bone) broth to the pan.

Raise the heat to high until the broth mixture boils. Lower the heat as soon at it starts to boil and bring it down to a simmer and cook until the potatoes are fork tender.

Transfer this potato mixture to the blender. Add the coconut milk and a generous dash of salt & pepper. Blend until smooth. Set mixture aside. 

In a similar (or the same) pan add 1 tablespoon ghee (or less) + carrots. Cook on medium (about 10 minutes) until carrots just begin to soften. 

Meanwhile, bake the chicken breasts in the oven at 350F for about 25 minutes, until just slightly undercooked (they'll cook a bit more later so don't overcook). Once the chicken is finished baking, turn the oven up to 400F.

Add the creamy potato mixture to the pan + cooked chicken cut into small cubes + frozen peas + rosemary + thyme.

Pour into a 9 x 13” baking dish. Reminder: make sure your oven temp is now up to 400F.

Take biscuit mixture & scoop biscuit sized scoops on top of casserole with a large ice cream scoop or spoon. Don't squish these down or they'll get hard and dense. Keep the scoops light and fluffy.

Crack & wisk the last remaining egg and brush the biscuits to coat. 

Bake the casserole for 25 minutes. Serve warm and enjoy!