Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’

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 3½ 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.)

Guess it's because this was a very on-the-spur-of-the-moment recipe back then and I was out of the regular pot pie vegetables.

But this time when I remembered the recipe, 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.

So glad that happened because this thing was BOMB!

A vegetable loaded pot pie!

This vegetarian pot pie is full of fresh (asparagus and celery) and some fresh frozen vegetables to cover all the classics - carrots, green beans, corn and peas.

It's got about 6 cups of vegetables in all, so thats about a cup and half worth per regular serving. 

Or if you're like me and eat half the entire pie at once, thats 3 cups of veggies in one meal!

The healthy filling:

Other than having vegetables, I made this pot pie filling from scratch with broth, almond milk and whole wheat flour, so there's no canned soup (like the popular cream of mushroom) and no actual milk in here - non dairy ftw.

I thought it would be a little hard at first, but this veggie pot pie recipe is super easy.

All you have to do is fry some onions (this is to give it that extra flavor), cook the fresh vegetables, and then for the main part:

• Whisk in the flour along with the veggies
• Add the broth and then whisk it until the flour is all dissolved and there's no lumps
• Add the milk and season it with salt and pepper
• Bring it to a boil, then reduce it to a simmer and let it start to thicken

Stir in the frozen veggies and let it cook about 3-4 minutes until the mix is actually thickened.

Pancake Crust!

To make this pot pie healthy, low fat and low calorie, I dropped the regular pie crust and topped the filling with a pancake mix batter (like the Bisquick) instead.

This option really gives the pot pie quite a large healthy bump since it now has no butter, making it a great dairy-free recipe.

If you're looking for a healthier option for a pancake mix, I love Kodiak Cakes Buttermilk mix.

Bake that ish!

Pour the filling into a greased cast iron skillet and then the pancake batter over it. Spread it all over to the edges.

Make sure you let it go to the edges or the filling will ooze out around the edges and make it look ugly.

Customizations:

This pot pie recipe is a great use for that bag of frozen mixed vegetables you might have in your freezer, but you can also use a mix of fresh veggies instead (the corn, green beans, carrots and peas that is).

Now this dinner-perfect vegetarian pot pie has no chicken (or any meat) like the classic, but if that's something you're craving, you can sub out the 2 cups of Asparagus for the same amount of cooked diced chicken instead.

Be sure to add it in with the frozen veggies though (when the mixture is almost cooked) so that you don't overcook it.

Feel free to replace the pancake mix crust with a from-scratch pancake batter or use a regular pie crust. The pie crust would be a lot more in calories and high in fat too, so be warned.

I added an egg to the healthy Bisquick/pancake crust that goes on top of the pot pie, but you can totally skip that (or replace it with a flax egg or yogurt or fruit or veggie puree) and make this the best Vegan recipe instead.

Use a 9" pie dish for this vegetable pot pie if you have one of those and no skillet, but make sure you grease the inside well, and pour the pancake crust as usual.

A hacky pot pie!

With the frozen vegetable mix and pancake mix for a crust, this is one of the most pot pie-hack recipes out there.

It may not be one of the usuals, but the pancake topping was definitely the best part.

Good thing I sized up this time.

Mixed Vegetable Skillet Pot Pie with Pancake 'Crust'

5 from 1 vote

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Servings: 8 " Pot Pie

Calories: 201kcal

Course: Breakfast, Main Course

Cuisine: American

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.

Ingredients

Filling:

• ½ teaspoon 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 teaspoon Garlic Powder
• ½ teaspoon Black Pepper
• ¼ teaspoon Salt

Crust:

• ⅔ cup Pancake Mix
• 1 Egg
• ⅓ cup Water

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Instructions

• 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.

Cook:

• Bake for 20-25 minutes, until pancake is lightly golden-brown.

Notes

Recipe adapted from AllRecipes and Betty Crocker.

• 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)
• Nutrition value is calculated using regular pancake mix.

Storage:

• In an airtight container in the refrigerator for 4 days.
• To reheat, cover with foil and bake at 300°F for 15 minutes, until filling is heated through. Heat at additional time at 5 minute intervals if needed.

Product Recommendation:

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Nutrition:

• Servings: 1 8" Pot Pie | Serving size: ¼ skillet
• Calories: 201kcal
• Fat: 2.9g | Saturated fat: 0.5g
• Carbohydrates: 36.1g | Fiber: 5.2g | Sugar: 8.5g
• Protein: 8.6g

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