Season the chicken thighs with onion powder, garlic powder, and thyme on both sides and let sit at room temperature for 20-30 minutes. Preheat wide stock pot over medium-high heat with 3 tablespoon of olive oil. Sear half the chicken in the pot until golden brown on both sides, remove from pan and repeat with second batch of chicken. Set chicken aside.

In the same pot, add the onions, carrots, celery, mushrooms, thyme, sweet potatoes, 1 teaspoon salt, few cracks of pepper, and cook for 25 minutes over medium heat. The veggies should be soft. Add the frozen peas, chicken broth, chop the chicken into bite size pieces and add to the pot. Bring to a simmer and cook for 15 minutes with the lid off. Add 2 tablespoons of tapioca starch to a small bowl with 3 tablespoons of water and mix well. Add half the slurry to the pot and cook for a few minutes, adding more if the mixture is not thick enough. Cook for 5 minutes until the mixture is thick and turn the heat off.

For the biscuits, add 2 cups of almond flour to a large bowl. Add the salt, pepper, onion and garlic powder, baking powder, and mix well. In a small bowl whisk the eggs and add the melted oil, mix well. Pour the wet batter over the dry batter and use a spatula to mix well. Add the shredded cheese, green onions, and mix until well incorporated.

Make flat biscuits and place all over top of pot pie mixture and bake in oven for 25-30 minutes uncovered, until the biscuits are golden brown. Let cool for 10 minutes then enjoy!