Chicken, leek and mushroom pancake bake

chicken, leek and mushroom pancake bake

This chicken, leek, and mushroom bake is a delicious a comforting weeknight supper. Roll the pancakes *which can be store-bought) around the creamy filling and cover in a cheesy bechamel sauce. To make this vegetarian, simply replace the chicken with more mushrooms.

chicken, leek and mushroom pancake bake

chicken, leek and mushroom pancake bake

A couple of weeks ago I discovered a perfect pancake recipe, and I had loads left over after making my caramel and banana-stuffed pancakes. I decided to do a savoury recipe. I love to use pancakes instead of pasta to make a cannelloni-type baked dish, it works in the same way but is somehow lighter and less stodgy.

I did what I typically do when creating a recipe, I use what ingredients I have on hand, and as a food stylist, I often have loads of food left over from a shoot. Not necessarily everything I want, but I’m forced to be creative with the ingredients I have and not to waste food. It also gives me a perfect reason to keep creating for Drizzle and Dip while saving money and keeping me well-fed. This can also be an occupational hazard, as often, and what is lately the case, I make food that is not that healthy and I shouldn’t be eating. Next year I am going to have to change this strategy slightly as I need to tighten my belt (literally) and get back onto a healthier eating regime.

This chicken, leek, and mushroom filling is a great all-round pie filling and can be used to make other kinds of chicken pies. Top with mashed potatoes, puff pastry or roll it in phyllo as I did with this serpent pie. It can easily be adapted to other vegetables too. Zucchini and spinach would work well.

In order to speed things up, I sautéed the chicken vs poaching it which I usually prefer to do when making a pie.

You can find my best-ever pancake recipe here. It’s great for sweet or savoury pancakes. Make a batch for a dessert and use only 6 to make this chicken dish.

chicken, leek and mushroom pancake bake

A delicious chicken, leek, and mushroom pancake bake.
Print Recipe
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:50 minutes


  • 4 chicken breasts skinless
  • 2 Tbs olive oil
  • 4 1/2 cups of thinly sliced leeks
  • 30 g butter
  • 2 cloves garlic crushed
  • 3 cups sliced mushrooms
  • 1 Tbsp chopped parsley
  • 3 Tbsp flour
  • 1 cup chicken stock
  • 1/4 cup creme fraiche
  • 1/2 cup grated Parmesan cheese
  • 6 ready-made pancakes or make your own

bechamel sauce:

  • 30 g butter
  • 1/4 cup flour
  • 350 ml milk
  • 2 tsp Dijon Mustard
  • 1/3 cup of grated cheese gruyere or cheddar
  • Extra Parmesan to sprinkle on the top/optional


  • Saute the chicken breasts in a pan with the olive oil until golden on all sides and just cooked through. Remove and set aside.
  • In the same pan heat the butter and sauté the leeks until they soften about 5 minutes. Add the garlic, parsley, and mushrooms and cook for a further 4 - 5 minutes until they are cooked.
  • Cut the chicken up into small to medium pieces and return these to the pan with the vegetables, heat through.
  • Stir through the flour until it is well distributed and cook for a minute. Add the stock and allow the sauce to thicken about 3 - 4 minutes. Ensure that all the flour has cooked through.
  • Add the creme fraiche and parmesan and cook for a further couple of minutes. You will now have a very creamy sauce. Check the seasoning and add salt and pepper to taste. All this mixture to cool slightly.
  • Preheat your oven to 180 C / 350 F
  • Make your béchamel sauce by melting the butter and then adding the flour to form a roux. Add the milk bit by bit, whisking all the time until you have a nice smooth sauce. Add the Dijon, salt and pepper, and cheese.
  • Divide the mixture among the 6 pancakes and roll each up and place in an appropriately sized oven dish. Ensure that they are quite tightly packed next to each other.
  • Cover the filled pancakes with the béchamel sauce and bake for 25 - 30 minutes until


Pancakes replace pasta in this recipe where the filling is rolled up and covered in a blanket of bechamel sauce. 
Author: Sam Linsell

chicken, leek and mushroom pancake bake

I look forward to connecting with you again in the future.

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  1. This looks like heaven baked in an oven.

  2. It looks so divine and appetising Sam!!

  3. Enjoy Victoria and have a happy Xmas

  4. Made this last night and had the entire family drooling while still cooking. What a wonderful meal! Thanks Sam, this is going to become a staple in my life! Nom, nom, nom!!

  5. This was delish, made it for supper last night….YUM YUM YUM thank you

  6. Hi Meagan – thats wonderful a blast from the past. Glad you enjoyed.

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