Low Fodmap Comfort Chicken and Biscuit in a Pot

This is my favorite recipe for low fodmap comfort food! I'm not very precise with measurements or directions, but hopefully you can follow these instructions ...

4 1/2 cups frozen mixed vegetables, thawed (green beans, corn, carrots)
1 1/2 cups diced potatoes
2 1/2 pounds boneless, skinless chicken thighs
1/2 cup rice milk
2 teaspoons black peppercorns, ground
1 teaspoon thyme
1 teaspoon leaf marjoram
1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes

Biscuit:
1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk

Directions:
First, I use a mortar and pestle to grind the herbs and spices (my choice - you can buy yours pre-ground). Place chicken in bottom of enamel casserole dish, then sprinkle with seasoning. Cover with vegetables and diced potatoes. Pour milk over top, cover and bake for about 1 1/2 hours in a preheated 325 degree convection oven. After baking, the chicken should be thoroughly cooked and you should be able to break it up into smaller pieces by stirring contents with a large spoon or fork. Mix thoroughly, then combine the dry ingredients in a medium size bowl and the egg, oil, and milk in a smaller bowl. After beating lightly, pour the egg mixture in to wet ingredients and stir to mix with a spatula. Spoon the biscuit mixture over the chicken, and bake uncovered in the 325 degree oven for an additional 25 minutes. Serve!