Preheat your oven to 350°.
If using, cube and cook your chicken on the stove with your avocado oil or olive oil. While it cooks, prepare/chop your veggies (onion, carrots, potato, cauliflower, peas) to have them ready.
Once chicken is cooked, add the veggies to the skillet, then add in the filling ingredients aside from the tapioca starch/flour and the water. That will be used to thicken the filling later.
Turn the stove heat up slightly to bring the filling to a simmer to start thickening the filling for about 10 minutes or so.
Mix together the water and tapioca starch/flour to form a paste. Slowly pour this into the skillet in three separate portions and mix frequently as you go. This will thicken the filling.
Add the contents of the skillet into a oven safe casserole dish and bake for 15-20 minutes.
While it bakes, prepare the biscuit topping by combining all of the ingredients together in a large bowl.
After the casserole bakes for 15-20 minutes, remove it from the oven and top with the biscuit topping by crumbling the dough over the top of the casserole with your hands.
Return the casserole to the oven and bake for 10-15 minutes or until the topping has turned golden brown.
Serve warm! Leftovers can be kept covered in the refridgerator and reheated in the microwave.
