Cook pasta according to box directions. Cook al dente.

Heat olive oil in a large cast iron skillet or oven safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until softened.

Add carrots, cauliflower, and peas to the pan. Cook for an additional 5-7 minutes, or until slightly softened. Option to season with sea salt and black pepper.

Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute.

Slowly whisk in the oat milk and bring to a simmer. Cook and stir for 2-3 minutes, until the sauce thickens.

Pour the chicken noodle soup and cooked chicken into the skillet. Add the cooked pasta. Season with salt and pepper to taste.

Make the Easy Drop Biscuits: Use a store bought gluten free biscuit mix OR in a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter and milk. Add the wet ingredients to the butter mixture and stir gently until just combined. Do not overmix.

Assemble and Bake the Pot Pie: Drop spoonfuls of the biscuit dough evenly over the filling in the skillet. Option to brush the tops of the biscuits with egg wash or melted butter and herbs.

Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let cool slightly before serving.