In the theme of National Pancake week I wanted to offer a savory pancake recipe to the repertoire. Chicken pot pie is undoubtedly one of the world’s favorites. So, my thoughts were to nix the crust and use crepes instead. These luscious, creamy creations are well worth the time and effort; especially, if you plan to freeze half for later use. This is a big batch and if you so choose (as mentioned), can freeze half. Simply make 2 pans and freeze one for a lazy evening meal when time is of the essence. I made this recipe for Sunday dinner and served it with a simple side salad and popped the rest in the freezer. Novel idea! 😉

Ingredients

16 crepes (store bought or homemade)

5 cups chicken stock

6 green onions, diced

2 cup peas & carrots, frozen

1/2 cup mushroom, diced

2 garlic cloves, minced

1/4 cup flour

5 tablespoons butter

1 teaspoon pepper

1/2 cup white wine

5 cups chicken, cooked, shredded

1 tablespoon chives

1 tablespoon parsley

1 tablespoon dill

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of nutmeg

1/2 cup cheddar cheese

Filling:

Directions

Melt 2T butter and saute onions, garlic and mushrooms stir in peas and carrots.

Sauce:

Directions

Melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make thick gravy add stock gradually add rest of stock and cook down on low 20 minutes. Season with nutmeg, salt & pepper to taste. Pour half sauce over and mix sautéed veggies. Add chicken and mix carefully. Mince the herbs fold into chicken mixture. Add zest and lemon juice pepper.

Preheat oven to 350.

Grease 9×13 baking dish put in 1 cup sauce over bottom. Spoon 1/2 c chicken mixture into each crepe roll into fat rolls. Arrange them seam side down in baking dish setting close together. Pour rest of sauce over top. Sprinkle with cheese. Bake until sauce is bubbling and cheese is golden brown about 35-45 minutes. In the frozen state simply bump up the baking time to 1 hour.