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!

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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.

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!

A healthy easy vegetarian veggie-loaded pot pie with a simple and brunchy bisquick crust on top.

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.

This healthy vegetable pot pie is loaded with asparagus and other fresh and frozen vegetables, and has no meat, no dairy, no chicken and no mushrooms, and no crust either - a healthy bisquick pancake topping crust instead!

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 (try my Whole Wheat if you’re looking for a healthy option) 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.

Top this vegetable loaded veggie pot pie with a pancake mix crust made from boxed mix like bisquik and krusteaz for a low fat and low calorie recipe.

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.