Season the chicken with the Lawry's and pepper. Place in a 350 degree oven for approximately 30 minutes. Set aside and let cool.  Once cooled, pull the meat using your hands.

In a large pot, melt the butter and saute the onions over medium heat for 5 to 7 minutes. You want to soften the onions, not brown them.  Add the gluten free flour to create a roux. Mix well and let the flour cook out for a couple of minutes. Next, add warmed chicken stock into the roux.  Simmer over low heat for a couple of minutes, stirring so the sauce/gravy becomes thick. Add the boullion, half and half, oat milk, salt and pepper.  Let simmer for 5 minutes. Add the carrots, corn, peas and onions and continue simmering for another 5 minutes. Now add in the chicken followed by the parsley and cook for 15 minutes.

Cook the biscuits according to the box instructions. Doing this separately, keeps them very crisp when you top your pot pie.

To serve, take a couple ladle fulls of the pot pie and pour into a bowl. Top with a biscuit and enjoy!