Step 1

1 Prepare & start the vegetables Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Medium dice the celery. Peel the carrots and cut into 1/2-inch-thick rounds. Pick the sage leaves off the stems; thinly slice the leaves. Place the diced onion, diced celery, carrot rounds, squash, and sliced sage leaves in a large baking dish. Drizzle with 2 tablespoons of olive oil and season with salt, pepper, and all but a pinch of the spice blend. Toss to coat. Spread into an even layer. Bake 15 to 17 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Step 2

2 Mix the biscuit dough Meanwhile, in a large bowl, combine the biscuit mix, monterey jack, remaining spice blend, and 1/2 cup of water. Stir until just combined (be careful not to overmix).

Step 3

3 Prepare the chicken & sauce In a large bowl, whisk together the cream, labneh, demi- glace, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken to the bowl of sauce. Stir to combine.

Step 4

4 Assemble, bake & serve your dish To the baking dish of roasted vegetables, carefully add the seasoned chicken and sauce. Stir to thoroughly combine, then spread into an even layer.Scoop out 8 equal-sized dollops of the biscuit dough. Evenly place on top of the chicken and vegetable mixture. Lightly brush or drizzle the tops of the biscuits with olive oil. Bake the chicken and biscuits 16 to 18 minutes, or until the biscuits are lightly browned and set and the chicken is cooked through. Let stand at least 2 minutes before serving. Enjoy!