Serves: 4

Ingredients

• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
• 2 (5.2 ounce) packages Boursin cheese, crumbled   (see note*)
• 1  1/4 cups heavy cream
• 1  1/4 cups low-sodium chicken broth
• Salt and Pepper
• 4 scallions, sliced thin
• 1 cup frozen peas and carrots, thawed
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 cup shredded sharp cheddar cheese

Directions

1. Adjust oven rack to middle position and heat oven to 450° degrees.  Heat chicken, Boursin, ¼ cup cream, ¾ cup broth, ½ teaspoon salt, 1 teaspoon pepper, scallions, and vegetables in large pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes.  Transfer to greased 13- by 9- inch baking dish.
2. Meanwhile, combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 teaspoon salt, and ½ teaspoon pepper in bowl.  Space heaping tablespoons of batter about ½ inch apart over chicken mixture (you will have about 16 small biscuits).  Bake until biscuits are golden brown and filling is bubbling about 20 minutes.  Serve.

* Boursin cheese comes in multiple flavors; the Garlic & Fine Herbs variety works best here.