Peel and cut the potatoes; boil until tender. Drain and immediately mash. Mix in 3 Tbsp coconut oil while the potatoes are still steaming, along with ½ cup canned coconut milk. Season with salt and pepper as desired. Set aside.
Heat oven to 350.
While the potatoes are boiling, saute the onion and celery in coconut or avocado oil over medium heat until tender. Add the garlic, drained peas and carrots, and 2 more tablespoons coconut oil. Cook for 2 more minutes. Stir in the tapioca flour and curry powder.
Increase the heat to medium-high and gradually pour in the broth and 1 cup of coconut milk, stirring well. Bring to a boil; cook and stir until thickened (about 1 minute).
Stir in the parsley, salt, pepper, and cooked chicken. Season with additional salt and pepper as desired.
Turn into a 9×13” glass baking pan. Top with the mashed potatoes and sprinkle with paprika. Bake at 350 degrees for about 30 minutes or until heated through.