Pancake pie with chicken and mushrooms

Name: Pancake pie with chicken and mushrooms
Total time: 1 h
Yield: 8–10
Ingredients: chicken fillet - 700 g; champignons - 500 g; medium-sized onion - 1 pc.; parsley - 4 sprigs; vegetable oil - 2 tbsp. l.; cream 20% fat - 150 ml; semi-hard cheese - 200 g; thin yeast-free pancakes with a diameter of 22–24 cm - 20 pcs.; salt - to taste; ground black pepper - to taste

Cookinero 11 November 2022

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!

How to cook Pancake pie with chicken and mushrooms

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.

Cooking time: 1 h

Servings: 8–10

Calories: 368.8 kcal

Fats: 21

Proteins: 27.4

Carbohydrates: 17.2

Ingredients

chicken fillet - 700 g

champignons - 500 g

medium-sized onion - 1 pc.

parsley - 4 sprigs

vegetable oil - 2 tbsp. l.

cream 20% fat - 150 ml

semi-hard cheese - 200 g

thin yeast-free pancakes with a diameter of 22–24 cm - 20 pcs.

salt - to taste

ground black pepper - to taste

Pancake pie with chicken and mushrooms - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of cheese for this pancake pie?

Absolutely! While the recipe calls for semi-hard cheese, you can substitute it with other melting cheeses like mozzarella, Gruyere, or even cheddar for a different flavor profile.

How long does this pancake pie last in the refrigerator?

Leftovers will keep well in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness.

Can I freeze the pancake pie?

Yes, you can! Let the pie cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven until heated through.

What can I use instead of chicken to make a vegetarian version?

For a vegetarian version, consider using finely chopped tofu, tempeh, or lentils in place of the chicken. These alternatives will provide a similar texture and can be sautéed with the mushrooms and onions.

Can I make this pancake pie without cream?

Yes, you can use a milk mixed with a tablespoon of flour for thickening, or a plant-based cream alternative like oat cream or cashew cream. The flavor may slightly differ, but the pie will still be delicious.

Any tips for preventing the pancakes from becoming soggy?

Make sure your filling isn't too wet before assembling the pie. Also, don't over-bake the pie, as this can also lead to soggy pancakes. Aim for a golden-brown top and a heated-through filling.

What's a good side dish to serve with this pancake pie?

This pancake pie is quite filling on its own, but it pairs well with a fresh side salad or steamed green vegetables like broccoli or asparagus.

How can I adjust the portion sizes if I'm cooking for more people?

Simply double or triple the recipe as needed, making sure to use a larger pan for baking. Also, ensure that the baking time is adjusted accordingly; it might take a bit longer for the pie to cook through if it's thicker.

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