Mixed Vegetable Skillet Pot Pie with Pancake ‘Crust’
Serves 85 mins prep40 mins cook
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.
0 servings
What you need
tsp olive oil
cup asparagus
cup celery
cup frozen spinach
cup white flour
cup almond milk
tsp garlic powder
tsp black pepper
tsp salt
cup pancake mix
cup water
Instructions
1 Preheat oven to 400°F. Cook Filling: 1 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. 2 Add flour and whisk. 3 Pour in broth and whisk until flour is dissolved. 4 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). 5 Add mixed frozen vegetables, stir, and simmer for about 3-4 minutes until mixture is properly thickened. Remove from heat. Prepare Pie: 1 Lightly grease an 8” cast iron or oven-safe skillet with olive oil or cooking spray, and pour filling into skillet 2 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. 3 Pour pancake batter over filling, and spread to the edges to cover entirely. Be sure to go till the edges. Cook: 1 Bake for 20-25 minutes, until pancake is lightly golden-brown.View original recipe