Heat ghee or butter in a large skillet over medium heat. Add the diced onions and red potatoes, stirring occasionally for 8-10 minutes. Add minced garlic in the last minute until fragrant.

In a mason jar, combine non-GMO cornstarch (or arrowroot powder) with chicken broth. Shake until well mixed and set aside to thicken the sauce.

Pour the broth mixture into the skillet, followed by cream cheese. Stir well and cook for about 5 minutes until the cheese melts and the sauce thickens to a creamy consistency.

Gently fold in the frozen peas, carrots, and cooked chicken. Season with salt and pepper to taste, mixing until everything is well-coated with the creamy sauce.

Transfer the mixture to a 9x13 baking dish. Sprinkle a generous layer of mature cheddar cheese on top. Bake at 400°F for 15-20 minutes until golden brown and bubbly. For extra crustiness, broil for an additional 3-5 minutes, watching closely to prevent burning.