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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

Ingredients

  • 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

Instructions

  • 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

Notes

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