Mixed Vegetable Skillet Pot Pie With Pancake ‘Crust’

4 Servings
45 min

Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’: Tender veggies in a savory, soupy sauce topped with a giant fluffy pancake. An easy meatless alternative to the classic chicken pot pie, but with a brunchy twist.

Comfort food for breakfast, lunch or dinner!

I had actually made this recipe about 2 and half months ago with mushrooms and a funky combination of veggies like broccoli, but the pictures were absolutely terrible. (Kinda why I never bothered posting it.)

That was probably because it was a very on-the-spur-of-the-moment recipe and I was out of the regular pot pie veggies.

But this time when I remembered the recipe last weekend, I was prepared coz I had a bag of Mixed Vegetables stashed away in my freezer. I got it on my “I will be prepared” grocery run back then. They keep for so long - aka no need to worry about “waste” - so I knew I would actually be prepared for whenever.

Mixed Vegetable Skillet Pot Pie With Pancake ‘Crust’
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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  • ½ tsp Olive Oil
  • ½ medium Onion, Finely Chopped (56g)
  • 2 cups Asparagus, Chopped (250g)
  • 2 cups Celery, Diced (202g, about 3 large stalks)
  • 2 cups Frozen Mixed Vegetables (1 10oz bag, see notes for sub)
  • ¼ cup Flour, Whole Wheat (30g)
  • ½ + ½ cup Low Sodium Vegetable Broth
  • ½ cup Almond Milk
  • 1 tsp Garlic Powder
  • ½ tsp Black Pepper
  • ¼ tsp Salt
  • ⅔ cup Pancake Mix
  • 1 Egg
  • ⅓ cup Water

Preheat oven to 400°F.
Cook Filling:
Heat a pot or saucepan over medium-high, pour oil and fry onion, asparagus and celery until onions are translucent and vegetables are tender, about 5 minutes.
Add flour and whisk.
Pour in broth and whisk until flour is dissolved.
Pour in almond milk and season with garlic powder, salt and pepper. Stir, bring to a boil, reduce to simmer on medium-low, about 5 minutes (till it just starts to thicken).
Add mixed frozen vegetables, stir, and simmer for about 3-4 minutes until mixture is properly thickened. Remove from heat.
Prepare Pie:
Lightly grease an 8” cast iron or oven-safe skillet with olive oil or cooking spray, and pour filling into skillet
In a bowl, combine pancake mix, water and egg, and stir gently until just combined. Batter will be thick and lumpy, but don’t over-mix. Some lumps are okay.
Pour pancake batter over filling, and spread to the edges to cover entirely. Be sure to go till the edges.
Bake for 20-25 minutes, until pancake is lightly golden-brown.
  • To replace frozen mixed vegetables with fresh, cook vegetables 3-4 minutes after adding to pot. Use: ⅔ cup Green Beans, Chopped ⅔ cup Carrots, Chopped (84g) ⅓ cup Corn Kernels ⅓ cup Green Peas, Frozen (48g)
Haylee Jane Monteiro
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  • Chick Chick on Aug 16, 2020

    I ve been doing this about the same time as you but just sauted a few ojnions andmushrooms then poured pancake batter over the top and cooked like a pancake. Yum.

  • Linda Kazim Davis Linda Kazim Davis on Dec 25, 2021

    Question: does the pancake batter turn crusty or does it stay softer like an actual pancake? This looks really fun and simple, and gluten-free if I use gluten-free flour and gluten-free pancake mix. But I’m not sure what the texture of the crust will be like. Thanks for any clarification.