Preheat the oven to 350 degrees.
Place the broccoli and cauliflower into a pot with a little water on the stove, and bring to a boil. Blanch for 5 minutes, and then rinse and drain.
Add the cauliflower, broccoli, green beans and red bell pepper to a 9x13 casserole dish, and toss to combine.
In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
Place the olive oil in a high sided skillet over medium-high heat on the stove, and add the chicken to the heated skillet as well as salt and pepper to taste.
Cook until the chicken is no longer pink in the center.
Add the chicken broth and heavy whipping cream to the skillet. Stir to combine.
Toss in the garlic powder as well as the Italian seasoning.
Cook the mixture down until the sauce has thickened.
Remove the skillet from the heat and mix in the Parmesan cheese.
Pour the chicken and sauce mixture over the vegetables in the casserole dish, and toss to combine.
Spread the biscuit topping out thinly over the top of the pot pie filling in the casserole dish.
Bake for 20-25 minutes until the biscuit topping is cooked through and browned on top, and the pot pie is bubbling.