Chicken Pot Pie Pancakes

Sounds weird, right?  Maybe so but they are AWESOME, especially the herby gravy. This is a pretty healthy meal as well as there are tons of veggies running all through the pancakes.


2 tbsp butter, divided

1 tbsp flour

1 cup chicken stock

2 tbsp dijon mustard

1 tbsp tarragon

2 cups buttermilk pancake mix- prepared according to package directions

2 chicken breasts, cooked and shredded

1/2 cup frozen peas, thawed

3 scallions, thinly sliced

1/2 cup carrots, shredded

1 small zucchini, shredded

salt and pepper


In med saucepot, melt 1 tbsp butter. Stir in flour. Cook out 1 min. Whisk in flour and let it thicken for about 5 mins. Add in dijon, tarragon, salt, and pepper.

Melt 1 tbsp butter in large skillet over med heat. Prepare pancake mix according to package directions. Stir in chicken, carrots, peas, zucchini, and scallions.

Spoon pancake batter into hot sillet making them as large as you want.  Cook about 3 mins per side or until golden brown.

Stack 3 pancakes on a plate and pour on some of the herb gravy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: