Chicken and Biscuits

1 1/2 cups Bisquick original mix
3 cups low sodium chicken broth
4 oz Gruyere cheese, shredded
*Kroger didn't have Gruyere (sometimes I really hate that store), so I subbed Swiss, which is of course much cheaper too and it was just fine!
2 Tbsp minced tarragon (I used a bit less because I used dried)
salt and pepper
1 lb leeks, white and light green parts only, halved lengthwise, sliced thin, washed thoroughly
3 Tbsp vegetable oil
1/4 cup all purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups rotisserie chicken
1 cup frozen peas, thawed

Heat oven to 450 degrees.  Stir Bisquick, /4 cup broth, cheese, 1 Tbsp tarragon, and 1/4 tsp pepper together in a bowl until combined.  Drop 12 equal mounds of dough onto non stick or parchment lined baking sheets.  Bake until biscuits are pupped and lightly browned on the bottom, about 10 minutes.

Cook leeks in oil in 12 inch skillet over medium high heat until softened and lightly browned, 5-7 minuted.  Stir in flour and garlic and cook until lightly browned, about 1 minute.  Gradually whisk in remaining 2 1/4 cups broth and cream, scarping up any browned bits and smoothing out any lumps, and simmer until thickened, 3-5 minutes.  Stir in shredded chicken, peas, and remaining 1 Tbsp tarragon.  Off heat, season with salt and pepper to taste.

Grease 13 x 9 baking dish and transfer chicken mixture to prepared baking dish.  Place biscuits on top and bake until filling is bubbly and biscuits browned, about 10 minutes.  Let cool slightly and serve.

*I knew M would love this because he loves when his peas are in sauce.  It's kind of like a chicken pie-good for a cold night.  Very hearty and filling!