Cheesy Biscuit-Topped Chicken Pot Pie with Roasted Vegetables

Preheat oven to 400°F (200°C).

Cut chicken thighs into 1-inch pieces. Dice the onion, carrots, and celery. Mince the garlic cloves.

Cut broccoli into florets. Slice zucchini and yellow squash into half-moons about 1/2 inch thick.

On a baking sheet, toss broccoli, zucchini, and yellow squash with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Place the baking sheet in the oven and roast vegetables for 20 minutes, stirring halfway through, until tender and lightly browned.

While vegetables roast, heat 1 tablespoon olive oil and 2 tablespoons butter in a large oven-safe skillet over medium-high heat.

Add chicken pieces to the skillet and cook for 5 minutes until lightly browned but not fully cooked through.

Add diced onion, carrots, and celery to the skillet. Cook for 5 minutes until vegetables begin to soften.

Add minced garlic and 1 teaspoon dried thyme. Cook for 1 minute until fragrant.

Sprinkle 3 tablespoons flour over the mixture and stir to coat. Cook for 1 minute.

Gradually pour in 2 cups chicken broth while stirring constantly to prevent lumps. Bring to a simmer.

Add 1 cup frozen peas, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 5 minutes until sauce thickens.

While the filling simmers, prepare the biscuit topping. In a bowl, combine 2 cups biscuit mix with 2/3 cup milk and 1/2 cup shredded cheddar cheese. Stir until just combined.

Drop spoonfuls of the biscuit mixture over the chicken filling, covering most of the surface but allowing some gaps for steam to escape.

Sprinkle the remaining 1/2 cup shredded cheese over the biscuit topping.

Transfer the skillet to the oven and bake for 15-20 minutes, until biscuits are golden brown and cooked through.

Remove from oven and let rest for 5 minutes before serving with the roasted vegetables on the side.