Pancake pie with chicken and mushrooms

Description

Chicken and Mushroom Pancake Pie is a great way to use up a lot of leftover pancakes. Agree that even if your family loves this dish very much, at the end of Shrovetide week they are already very reluctant to take it. And here this recipe comes to the rescue - the result of an extraordinary culinary fantasy. Moreover, unlike many others, this pancake pie with chicken and mushrooms has a homogeneous filling (the ingredients are ground in a blender), which makes it surprisingly tender. Grated cheese, which melts during baking, also contributes to the increase in tenderness. In general, be prepared for the fact that loved ones will ask you to repeat this pancake encore!

Cooking

Step 1

Prepare the pancake filling. Wash the chicken fillet, pat dry and cut into small cubes. Peel the mushrooms and cut into plates or slices.

Step 2

Peel and finely chop the onion for the pancake filling. Wash the parsley sprigs, pat dry with paper towels and pluck the leaves. Finely chop.

Step 3

Heat vegetable oil in a frying pan. Add chicken and fry on all sides. Lay out. In the same pan, brown the onion and mushrooms. You can add a little butter or vegetable oil.

Step 4

Return chicken to skillet and sauté over low heat for 5 minutes. Pour in the cream, salt and pepper to taste. Remove the pancake filling from the heat and let it cool slightly.

Step 5

Add parsley to the chicken and mushroom pancake filling. Grind in a blender until a mass of a homogeneous consistency is obtained. Taste and, if necessary, pepper a little more.

Step 6

Grate semi-hard cheese on a medium grater. Prepare a tall pan the same diameter as the pancakes. Lay them out, coat with stuffing and sprinkle with cheese. The top of the pancake pie should be covered with filling and sprinkled with cheese. Heat the oven to 180°C. Place the pancake pan on the wire rack and bake for 15-20 minutes. Serve hot or warm on the table. You can sprinkle with chopped herbs.