In a medium skillet over medium-high heat, melt 1 tablespoon butter. Stir in flour and cook about 1 minute. Whisk in stock, dill or tarragon and Dijon, and cook until well thickened and season with salt and pepper.
Heat a large skillet over medium heat with 1/2 tablespoon butter. While the skillet is heating up, mix together the pancake mix, milk and eggs in a large bowl then fold in the chicken, peas, carrots, celery, scallion and zucchini until incorporated.