Creamy Chicken and Biscuit Bake | America's Test Kitchen

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