@andreacstone
Andrea StoneFirst time trying to properly dice an onion and almost had it till I diced it backwards🙃 save this for a make ahead weeknight meal!! #mealprep #weeknightdinner #dinnerrecipe @KodiakCakes 1lb Rotessori chicken ½ yellow onion, diced 3 tbsp all purpose flour 1¾ cup chicken bone broth 2/3 cup 2% milk 1-16 oz bag frozen veggie mix 1 cup Kodiak mix 1/2 tsp garlic powder 2 tsp baking powder ⅔ cup 2% milk ½ tbsp avocado oil 1. Preheat the oven to 400°F and grab a large baking dish (9x13, oval, square, or round dish all work) 2. Add onions to the pan, then add chicken once onions are browned. 3. Sprinkle the 3 tbsp of flour into the pan over the chicken and onion mixture. Stir to coat everything with flour and cook for 1-2 minutes. This wil tighten up and be dry/sticky 4. Add the bone broth and / cup of milk to the pan, stirring as you do so. Stir everything together until it's well incorporated. Bring up to a light simmer, stirring regularly. and cook on a low simmer for 15 minutes. 5. While the sauce is cooking, prepare the biscuit mixture. 6. Combine dry ingredients in a medium bowl. Add milk and oil, and mix until well combined. Do not over mix! Set aside for at least 10 minutes. 7. Once the sauce has cooked and thickened, add the black pepper, garlic powder, and thawed veggies. Keep the heat on low to medium to bring everything up to the same temperature. The sauce should be well thickened, coating all of the food, and not too runny. If too loose, simmer until thickened; if too thick, add water. 8. Pour mixture into the baking dish. Top the filling with the biscuit dough by scooping and dropping small tablespoon-sized amounts over the entire dish. 9. Bake for 20-30 minutes until the filling is bubbling and the biscuit topping is well browned.
On the profile · May 29, 2026