Creamy Chicken & Biscuit Bake

This is one of those dishes that tastes better than it looks. Especially since my picture is taken the next day as I'm reheating leftovers! It's an easy to make dinner. Hope you enjoy it!

Creamy Chicken & Biscuit Bake

3 cups shredded chicken (you can use cooked chicken breasts or leftover rotisserie chicken)
2 (5.2 ounce) packages Boursin cheese, crumbled (I use Garlic & Fine Herbs)
1 1/4 cups milk (or cream if you're feeling decadent)
1 (15 ounce) can low sodium chicken broth
salt and pepper
1 Tbsp. dried onion
1 cup frozen peas and carrots (I didn't have frozen carrots so I cut up one regular carrot and boiled it for about 3 minutes to soften)
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1 cup shredded sharp cheddar cheese

Adjust oven rack to middle position and heat oven to 450 degrees.

In a bowl, combine flours, baking powder, cheddar cheese, 1 cup milk, 1/2 cup chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.

In a large pot combine the rest of the can of chicken broth, chicken, boursin, 1/4 cup milk, 1/2 teaspoon salt, 1 teaspoon pepper, dry onions, and vegetables over medium heat. Stir often and cook until cheese is melted and mixture is heated through, about 5 minutes. Transfer to a greased 9x13" baking dish.

Using spoons or a 2 Tbsp. cookie scoop, space heaping spoonfuls of biscuit batter (about 2 Tbsp. 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.