Fall to me is all about comfort food, and this recipes fits the bill. Creamy, rich and yet so easy to put together, this riff on a chicken pot pie is a knockout any day of the week.
1 rotisserie chicken, skin discarded, meat shredded nito bite-sized pieces (about 3 cups)
2 (5.2 oz.) packages Coursin cheese, crumbled
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
Directions 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 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 spoonfuls of batter (about 2 tablespoons each) about 1/2 inch apart over chicken mixture (you will have about 20 biscuits). Bake until biscuits are golden brown and filling is bubbling, about 20 minutes. Serve.