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 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
Comments
Share your thoughts, or ask a question!
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.
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.