Description
These Chicken á la King Filled Parsley Pancakes are soft, savory pancakes wrapped around a creamy chicken and mushroom filling, then baked with cheese until golden and bubbling.
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
Instructions
- In a bowl, whisk together flour, baking powder, and salt. Add egg, melted butter, milk, and water, and whisk until smooth. Let batter rest for at least 30 minutes, then stir in parsley.
- Heat a pan over medium heat and cook pancakes until golden on both sides. Set aside.
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk while whisking until thickened. Stir in cream cheese and Dijon mustard, then season with salt and pepper.
- Heat olive oil in a pan and sauté onion until softened. Add mushrooms and cook over high heat until moisture evaporates and they begin to brown.
- Add green pepper and cook for about 5 minutes. Stir in oregano, lemon zest, lemon juice, salt, and pepper.
- Reserve 1/2 cup of the white sauce. Add remaining sauce and chicken to the mushroom mixture and simmer gently for several minutes. Let cool slightly.
- Fill each pancake with the chicken mixture and roll tightly.
- Arrange filled pancakes in a greased baking dish. Spoon reserved white sauce over the top and sprinkle with mozzarella.
- Grill or bake until heated through and the top is bubbling and golden.
- Finish with grated Parmesan and chopped parsley before serving.
Notes
Swap green pepper for red pepper for a sweeter flavor.
Add peas or corn for extra color and texture.
Use extra cheese for a richer bake.
For a lighter version, reduce cream cheese and add more vegetables.
Store leftovers in the fridge for up to 3 days.
Reheat in the oven for best texture or microwave for convenience.
Can be frozen before final baking; thaw before reheating.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
