Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’
Serves 8
5 mins prep
40 mins cook
45 mins total
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.
2 servings
Filling:
Crust:
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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.
