Season the chicken thighs with salt, onion powder, garlic powder, and thyme on both sides. Preheat wide cast iron or pot over medium-high heat with 2 tablespoon of ghee or avocado oil. Sear half the chicken until golden brown on both sides, remove from pan and repeat with second batch of chicken. Set chicken aside.

In the same pan, add the onions, carrots, celery, mushrooms, 1/2 teaspoon salt, few cracks of pepper, and cook for 15-20 minutes over medium heat. The veggies should be soft. Add the frozen peas, chicken bone 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 3 tablespoons of tapioca starch to a small bowl with 3 tablespoons of water and mix well. Add 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.

Preheat oven to 350F. For the biscuits, add the 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 butter, 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.

Scoop the biscuits all over top of pot pie mixture and pat the a bit flat. Bake in oven for 35 minutes uncovered, until the biscuits are golden brown. Let cool for 20-30 minutes then enjoy!