Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
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:
½tspOlive Oil
½mediumOnion, Finely Chopped, 56g
2cupsAsparagus, Chopped, 250g
2cupsCelery, Diced, 202g, about 3 large stalks
2cupsFrozen Mixed Vegetables, 1 10oz bag, see notes for sub
¼cupFlour, Whole Wheat, 30g
½ + ½cupLow Sodium Vegetable Broth
½cupAlmond Milk
1tspGarlic Powder
½tspBlack Pepper
¼tspSalt
Crust:
⅔cupPancake Mix
1Egg
⅓cupWater
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.