19/05/2026
Chicken & Mushroom Pancake Bake
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INGREDIENTS
Filling:
4 Chicken breasts
1 small Onion, finely chopped
200 g White button mushrooms, sliced
1 Tbsp Oil
1 clove Garlic
1 tsp Chicken stock
1 tsp Dijon mustard
½ cup Cream
1 cup Full cream milk
5 g Thyme
1 tsp Cornflour, to thicken
Salt & Black pepper
Parmesan White Sauce:
50 g Butter
50 g Cake flour
500 ml Full cream milk
Pinch Mustard powder
Salt & pepper, to taste
25 g Parmesan, grated
1L White sauce with parmesan & mustard powder
Topping:
20 g Panko crumbs
15 g Butter, melted
20 g Parmesan, grated
2 sprigs Thyme
ASSEMBLY
8 Pancakes
1. To make the filling: Poach the chicken breasts in water. Cool and shred.
2. Heat the oil in a pot and fry the onions, then add mushrooms and cook until all
water has evaporated. Add garlic, fresh thyme leaves, Dijon mustard and
stock powder.
3. Add cream and milk and stir through.
4. Mix cornflour with water to make a slurry and add to the sauce to thicken.
Simmer for 2 minutes. Cool.
5. Make the white sauce: Melt the butter in a saucepan. Add the flour and cook
for 1 minute over low heat. Add the milk, whisking all the time, and simmer
until smooth and thick.
6. Make the topping: Mix the melted butter, panko crumb, thyme and parmesan
together.
7. Assemble: Spread 1/3 of the white sauce into the bottom of a baking dish.
8. Divide the chicken filling between the 8 pancakes. Fill and roll up pancakes.
Place 4 filled pancakes into the baking dish, top with another 1/3 of the sauce,
the remaining 4 filled pancakes and then the remaining white sauce.
9. Top with the panko crumb and bake at 180°C until bubbling and golden.
