Ingredients

1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups)

2 (5.2 oz) packages Boursin cheese, crumbled (Garlic & Fine Herb flavor)

1 1/4 cups heavy cream

1 1/4 cups chicken broth

S&P

4 scallions, sliced thin

1 cup frozen peas and carrots, thawed

2 cups all-purpose flour

2 teaspoons baking powder

1 cup shredded sharp cheddar cheese

Preparation

  1. Adjust over rack to middle position and heat oven to 450 degrees.

  2. Heat chicken, Boursin, 1/2 cup cream, 3/4 cup broth, 1/2 tsp salt, 1 tsp pepper, scallions and vegetables in large pot over medium heat, stirring often, until cheese melted and mixture is heated through, about 5 minutes. Transfer to 13X9 in baking dish

  3. Meanwhile, combine flour, baking powder, cheddar, remaining cream & broth, 1 tsp sald and 1/2 tsp pepper in medium bowl.

  4. Space heaping tablespoons of batter about 1/2 in apart over chicken mxiture (you will have about 16 small biscuits).

  5. Bake until biscuits are golden brown and filling is bubbling, about 20 minutes and serve.