Preheat the Oven- Preheat your oven to 400°F and position the rack in the middle of the oven.

Sauté the Vegetables- Add the butter or olive oil to a large Dutch oven or oven-safe skillet over medium heat.

Once the butter has melted or the oil is hot, add the chopped onion, carrots, and celery. Cook for 5–6 minutes, or until the vegetables begin to soften and the onion becomes translucent.

Add Garlic and Rosemary- Add the minced garlic and chopped rosemary. Sauté for about 30 seconds, until fragrant.

Add the Frozen Vegetables- Add the frozen peas, corn, and carrots. Cook for a few minutes, stirring occasionally, until the vegetables are heated through. Season with salt and pepper to taste.

Thicken the Filling- Sprinkle the flour over the vegetables and stir until everything is evenly coated.

Make It Creamy- Pour in the half and half and stir to combine. Then add the chicken bone broth and cottage cheese. Stir well until the mixture becomes creamy and everything is incorporated.

Season- Add the turmeric and smoked paprika. Taste and adjust the salt and pepper as needed.

Add the Chicken- Stir in the shredded chicken breast until it is evenly distributed throughout the creamy chicken pot pie filling.

Bake- Transfer the Dutch oven or oven-safe skillet to the oven and bake for 27–30 minutes, or until the biscuits are cooked through and golden brown on top. If your biscuits are browning too quickly, loosely cover the top with aluminum foil for the remainder of the cooking time. Alternatively, you can bake the biscuits separately and serve them alongside the chicken pot pie filling. Let the pot pie cool slightly before serving and enjoy!