Preheat the oven to 375°F. Heat the avocado oil in a large, deep skillet over medium heat. Add onion, carrots, celery, salt, and pepper. Cook, stirring often, until softened, about 5 to 7 minutes.

Mix in mushrooms, garlic, sage, rosemary, and thyme. Cook for an additional 3 minutes.

Gradually add milk and broth, stirring continuously. Increase the heat to high and bring to a boil, then immediately reduce to medium.

In a small bowl, whip up a slurry by blending the arrowroot starch with cold water. Make sure it's smooth and clump-free. Then, pour this into your veggie mix and give it a good stir. Keep stirring for about 3 to 5 minutes until it thickens up nicely.

Stir in the cooked chicken and peas. Transfer the mixture to a 13"x 9" baking dish.

In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt.

Make a well in the center and add the melted vegan butter, dairy-free milk, and eggs. Mix until a thick batter forms.

Let the biscuit dough chill in the fridge for 10-15 minutes to firm up.

After chilling, form the dough into slightly larger balls (about 5-6 Tbsp of batter each) and flatten them slightly with your hands. Wet your hands if the dough is too sticky.

Place the flattened biscuits evenly on top of the chicken mixture.