If you don't have a cast iron skillet, use another oven safe skillet or make the filling and transfer to an 8 inch baking dish prior to topping with the dough.
If you want a thicker filling you can add 1 Tbsp gf flour to your veggie mixture before adding the broth. I like this to be more soupy to dip the biscuit in.
If you need to make this dairy free, swap out cream, butter, and Parmesan with your favorite dairy free ingredients.
I actually did not use any seasonings in this recipe. The stock and cream are a super flavorful combination and if you are using leftover roasted turkey or rotisserie chicken I find that to have enough salt and flavor.
Recipe and photos by Gluten Free Jess