Preheat the oven to 375°F. In a large, deep cast iron or oven-safe skillet, heat oil over medium-high heat. Add the chicken and carrots, stirring occasionally until the chicken is browned, about 5 minutes.

Stir in the flour and rosemary, coating the ingredients evenly. Add the mixed vegetables and soup, bringing everything to a simmer. Cook for 3 minutes, stirring occasionally.

Cut the biscuits into quarters and spread them evenly over the chicken mixture. Sprinkle with 1 cup of cheese. Bake for 20 to 25 minutes, until the dish is bubbly and the biscuits are golden brown. Top with the remaining cheese and let it stand for 5 minutes before serving.

For a homemade creamy sauce, skip the canned soup and omit 3 Tbsp. of flour from Step 2. Instead, in a pint-size jar with a lid, combine rosemary with 1 cup chicken broth, 1/4 cup milk, 1/3 cup plus 1 Tbsp. all-purpose flour, 1 1/2 tsp. poultry seasoning, and 1 tsp. soy sauce. Add an ice cube and shake until the flour dissolves. Pour this mixture into the skillet with the vegetables in Step 2 and continue with the recipe as directed.