Heat olive oil in a large non-stick pan over medium heat. Add the celery, carrots, and onion, cook until onions are translucent and veggies are tender - about 10 minutes.

Add the cream cheese, stirring to melt and break it up.

Once the cream cheese is melted and smooth, add the frozen peas and parsley, stirring well to combine.

Add the chicken broth and heavy cream, bring to a simmer.

In a small bowl, whisk together the bone broth powder, xanthan gum, and thyme. Add to the vegetable mixture, stir well to combine - you want it evenly distributed, with no clumps.

Stir in the chicken, season with salt and pepper, to taste.

Transfer to a 9 x 13 baking dish, set aside.

Preheat oven to 400 F.

In a medium sized bowl, mix together almond flour, protein powder, coconut flour, parsley flakes, baking powder, garlic powder, and salt.

Measure lard/shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Add almond milk and shredded cheese, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of protein power.

Use a cookie scoop to form balls of dough, or roll it out ½" thick and cut into rounds.

Place the biscuit rounds or drops on top of the pot pie filling, spray with a bit of cooking spray.

Bake in the preheated oven for 20 minutes, or until the filling is bubbly and the biscuits are golden brown on top.