Name: Chicken á la King Filled Parsley Pancakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 cup flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 egg; 2 tablespoons butter, melted, or vegetable oil; 1 cup milk; 1/2 cup water; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons butter; 2 1/2 tablespoons flour; 3 1/2 cups milk; 1/2 cup cream cheese; 1 teaspoon Dijon mustard; Salt and pepper, to taste; 2 tablespoons olive oil; 1 brown onion, diced; 250 g button mushrooms, sliced; 1 green pepper, deseeded and sliced; 1/2 teaspoon dried oregano; Zest and juice of 1/2 lemon; 2 cups roast chicken, cut into bite-size pieces; Mozzarella cheese, for topping; Parmesan cheese, for topping; Chopped parsley, for finishing

These Chicken á la King Filled Parsley Pancakes are creamy, cheesy, and comforting. I like how the soft parsley pancakes wrap around the rich chicken and mushroom filling, then bake under white sauce and mozzarella until golden.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

2 tablespoons butter, melted, or vegetable oil

1 cup milk

1/2 cup water

1 tablespoon finely chopped flat-leaf parsley

2 tablespoons butter

2 1/2 tablespoons flour

3 1/2 cups milk

1/2 cup cream cheese

1 teaspoon Dijon mustard

Salt and pepper, to taste

2 tablespoons olive oil

1 brown onion, diced

250 g button mushrooms, sliced

1 green pepper, deseeded and sliced

1/2 teaspoon dried oregano

Zest and juice of 1/2 lemon

2 cups roast chicken, cut into bite-size pieces

Mozzarella cheese, for topping

Parmesan cheese, for topping

Chopped parsley, for finishing

Directions

I start by placing the flour, baking powder, and salt in a bowl. I add the egg, melted butter, milk, and water, then whisk everything until smooth. I let the batter rest for at least 30 minutes, or overnight when I want to prepare ahead. Just before cooking, I stir in the chopped parsley.

I heat a pan over medium heat and cook the pancakes until golden on both sides, then set them aside.

For the white sauce, I melt the butter in a saucepan, then whisk in the flour to make a smooth roux. I gradually add the milk while whisking until the sauce thickens. I stir in the cream cheese and Dijon mustard, then season with salt and pepper.

I heat olive oil in a pan and sauté the onion until softened. I add the mushrooms and cook them over fairly high heat until their moisture evaporates and they begin to colour.

I add the green pepper and cook it for about 5 minutes. Then I season the mixture with oregano, lemon zest, lemon juice, salt, and pepper.

I reserve 1/2 cup of the white sauce. I add the remaining sauce and the chicken to the mushroom mixture, then simmer gently for several minutes. I let the filling cool slightly.

I fill each pancake with the chicken mixture and roll it up tightly.

I arrange the filled pancakes in a greased baking dish. I spoon the reserved white sauce over the top and sprinkle with mozzarella.

I grill the dish until it is heated through and the top is bubbling and golden.

I finish with grated Parmesan and chopped parsley before serving.

Servings and Timing

This recipe makes 6 servings.

Prep time: 30 minutes

Cooking time: 35 minutes

Total time: 65 minutes

Calories: 530 kcal per serving

Variations

I sometimes swap the green pepper for red pepper when I want a sweeter flavour. I also like adding peas or corn to the filling for extra colour. For a richer bake, I use extra mozzarella and Parmesan on top. When I want a lighter version, I use milk instead of cream cheese in the sauce and add more vegetables.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven until heated through. I also reheat single portions in the microwave, though the oven keeps the pancakes softer and the topping nicer.

FAQs

Can I make the pancakes ahead of time?

Yes, I make the pancakes ahead and keep them covered in the fridge until I am ready to fill them.

Can I use cooked chicken instead of roast chicken?

Yes, I use any cooked chicken I have, as long as it is cut into bite-size pieces.

Can I freeze this dish?

I can freeze the filled pancakes before grilling. I wrap them well, then thaw in the fridge before adding sauce and cheese.

What can I serve with this recipe?

I like serving it with a green salad, steamed vegetables, or a simple side of peas.

Can I make the sauce thicker?

Yes, I simmer the sauce a little longer if I want it thicker, or I use slightly less milk.

Conclusion

These Chicken á la King Filled Parsley Pancakes are creamy, hearty, and full of comforting flavour. I like serving them when I want something homemade, filling, and a little special without making the meal complicated.

📖 Recipe: