Step 1

Preheat the oven to 375 degrees F.

Step 2

In a small, microwave-safe bowl, add 2 tablespoons of the butter and microwave until melted.

Step 3

Add 1 clove of the minced garlic and 1/2 teaspoon of the dried oregano to the melted butter and stir to combine.

Step 4

Set the garlic butter aside.

Step 5

In a 9-inch cast-iron skillet over medium heat, add the olive oil.

Step 6

Add the sausage to the hot oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 7

Using a slotted spoon, transfer the sausage to a bowl.

Step 8

Drain the excess fat from the skillet and wipe it clean.

Step 9

In the same skillet over medium heat, melt the remaining butter.

Step 10

Add the onions, the bell peppers, the remaining garlic, and the remaining oregano and cook, while stirring, until the vegetables are softened, about 6-8 minutes.

Step 11

Sprinkle the flour over the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 1 minute.

Step 12

Add the chicken broth to the vegetable mixture and stir to combine.

Step 13

Increase the heat to medium-high and bring the broth to a simmer.

Step 14

Cook the vegetable mixture, while whisking, until no lumps of flour remain and it thickens, about 3-4 minutes.

Step 15

Add the sausage to the vegetable mixture and stir to combine.

Step 16

Season the sausage mixture with the salt and the black pepper.

Step 17

Arrange the biscuits on top of the sausage mixture in the skillet. If there are leftover biscuits, reserve them for a separate use.

Step 18

Brush the biscuits with the garlic butter.

Step 19

Bake until the biscuits are puffed and golden, about 18-22 minutes.

Step 20

Let the pot pie cool for 5 minutes.

Step 21

Serve.