Name: Creamy Chicken and Biscuit Bake
Total time: 30 min
Ingredients: 1 rotisserie chicken, skin discarded, meat shredded; 2 (5.2-ounce/147-gram) packages Boursin cheese, crumbled (see note); 1 1/4 cups heavy cream, divided; 1 1/4 cups low-sodium chicken broth, divided; Salt and pepper; 4 scallions, sliced thin; 1 cup frozen peas and carrots, thawed; 2 cups (10 ounces/283 grams) all-purpose flour; 2 teaspoons baking powder; 1 cup shredded sharp cheddar cheese

Why This Recipe Works

Our Creamy Chicken and Biscuit Bake is a hearty, comforting dish that comes together quickly with shredded chicken, frozen peas and carrots, and a surprise ingredient—Boursin cheese, which forms the flavor base for a simple sauce. This cheese comes in different flavors, but we prefer the Garlic & Fine Herbs variety in our Creamy Chicken and Biscuit Bake recipe. Store-bought rotisserie chicken works perfectly in this recipe. We discarded the skin and shredded the meat into bite-size pieces. When making the biscuit topping, we worked the dough as little as possible; the more it’s mixed, the more protein develops in the flour, which leads to toughness.

Before You Begin

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

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Heat chicken, Boursin, 1/4 cup cream, 3/4 cup broth, 1/2 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.

Meanwhile, combine flour, baking powder, cheddar, remaining cream, remaining broth, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl. Space heaping tablespoons of batter about 1/2 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.