Creamy Chicken and Biscuit Bake

I love chicken pot pie, however my husband does not. For several years I have been trying to make a chicken pot pie recipe that he would like and I finally found one. After making this creamy chicken and biscuit bake for dinner one night Jason told me "You finally got me to like chicken pot pie!" Maybe the fancy name helped.



1 rotisserie chicken, skin discarded, meat shredded (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 teaspoons baking powder
1 cup shredded sharp cheddar cheese

Adjust oven rack to middle position and heat oven to 400. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 t. salt, 1 t. pepper, scallions, and vegetables in a large pot over medium heat, stirring often, until cheese is melted and mixture is heated through, about 5 minutes. Transfer to a greased 9x13 baking dish.
Meanwhile, combine flour, baking powder, cheddar, remaining cream and broth, 1 t. salt, and 1/2 t. pepper in medium bowl. Space heaping tablespoons of batter about 1/2 inch apart over chicken mixture (you will have about 16). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes.

NOTE: I could not find Boursin cheese. The "deli" lady told me it is extremely expensive and it is really similar to cream cheese. So I substituted the cheese for one 8 oz container of chive cream cheese and put it in the pot just as it called for.