Make your biscuits first by combining 1 box of Simple Mills Artisan Bread Mix with 3 tablespoons of coconut oil and 2 eggs. Stir until well combined then set aside while you start on the casserole.
Heat a large skillet over medium heat until hot. Add 1 tablespoon of oil or ghee and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
Transfer potato mixture from skillet to a blender or food processor. Add the coconut milk to the blender and process until smooth and creamy the set aside.
Add the other tablespoon of oil or ghee as well as carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add creamy potato mixture, chicken, frozen peas, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.
Remove from heat and pour into a 9 x 13 inch baking dish. Take your biscuit mixture and scoop with a large cookie scoop or spoon, 8 drop biscuits onto the filling. Break and egg into a small bowl and mix it up then brush the a little egg on each biscuit.
Bake for 25 minutes until biscuits are cooked and browned a bit.