Pancake pie with chicken, bacon and mushrooms
4 servings
40 minutes
Chicken, bacon, and mushroom pancake pie is a gourmet dish that combines the tenderness of chicken, the crispy texture of bacon, and the rich flavor of mushrooms. Its roots trace back to Italian cuisine, where the tradition of layered pies is part of gastronomic heritage. In this recipe, thin aromatic pancakes form the base, layering creamy mushroom sauce and juicy chicken filling. The light golden crust that forms during baking makes it even more appetizing. This dish is perfect for a cozy family dinner or special occasion. It pairs wonderfully with potatoes and boiled vegetables, creating a harmonious blend of flavors. With its combination of textures and richness of aromas, this pie offers an unforgettable gastronomic pleasure to anyone who tries it.
1
Preheat the oven to 180 degrees. Prepare the batter from pancake flour, beaten egg, and 300 ml of water, add chives and salt.
- Pancake flour mix: 130 g
- Chicken egg: 1 piece
- Chopped chives: 1 tablespoon
- Salt: to taste
2
Heat a little oil in a non-stick pan. Pour enough batter to cover the bottom of the pan and cook for about a minute until the pancake is browned. Flip and cook for 30 seconds on the other side. Transfer to a plate. Make another 5 pancakes (I got 8).
- Sunflower oil: 2 tablespoons
3
Heat the remaining oil in a pan, add diced chicken fillet and bacon (sliced) and fry for about 5 minutes until the chicken is cooked.
- Sunflower oil: 2 tablespoons
- Chicken breast fillet: 240 g
- Bacon: 6 pieces
4
Melt the butter, add the mushrooms (cut small champignons into quarters) and cook for 5 minutes. Add flour and cook for another minute, then pour in the milk. Season with salt and pepper and cook for 3 minutes.
- Butter: 40 g
- Button mushrooms: 250 g
- Wheat flour: 40 g
- Milk: 300 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the pancake in a greased round cake mold or baking dish. Top with some mushroom sauce, pieces of chicken, and bacon. Layer the remaining pancakes and filling. Cover with greased foil and bake for 20 minutes. Cut into 4 pieces and serve with potatoes and boiled vegetables.