• In a large 12-inch skillet, heat ghee over medium heat.
• Add celery, carrots, potatoes, and onion. Cook for 6–8 minutes, stirring occasionally, until veggies begin to soften.
• Stir in thyme, sage, garlic, salt, pepper, and turmeric. Sprinkle arrowroot starch evenly over the vegetables and stir to coat.
• Slowly pour in bone broth, stirring constantly to avoid lumps, then add coconut milk.
• Nestle the chicken breasts into the mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10–12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
• Remove the chicken to a cutting board and shred into bite-size pieces using two forks.
• Return shredded chicken to the skillet, add peas, and stir everything together. Let simmer uncovered for 3–4 minutes to allow the flavors to meld.
• Taste and adjust seasoning with more flaky salt or pepper as needed. Sprinkle with chopped parsley or thyme before serving.

To Serve:

• Spoon the chicken and veggies into bowls and serve with warm biscuits on top (or the side) for dipping.

To Store:

• Keep leftovers in an airtight container in the fridge for up to 4 days.

  Reheat gently on the stovetop or in the oven at 350°F for 10–15 minutes until warmed through.