Chicken-Vegetable Shortcakes

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2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons vegetable shortening, chilled

3/4 cup grated sharp Cheddar cheese (2 ounces)

1 cup buttermilk

2 tablespoons unsalted butter

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

Salt and freshly ground pepper

1/4 cup julienned country ham or prosciutto (1 ounce)

4 scallions, white and light green parts only, cut into 1-inch lengths

2 cups small broccoli florets

1 medium carrot, halved lengthwise and thinly sliced crosswise

1 tablespoon chopped thyme leaves

Pinch of cayenne pepper

1/4 cup dry sherry

1 cup heavy cream

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