Heat canola oil in a mediun sized pan and saute' onion until transparent.
Add ground chicken and cook until it changes color.
Add the stock and mix veggies let the chicken cook and veggies tender. Add chicken stock as needed.
Now pour the cornstarch mixture and let simmer for 3 more minutes or until soup is thick.
When done, pour the soup in a large baking pan and put the biscuits of top. Bake casserole in the pre-heated oven for 25 minutes.