Chicken & mushroom pancake topping

This creamy pancake topping makes a great quick dinner, plus it's low cal and so satisfying

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 303
  • fat 11g
  • saturates 4g
  • carbs 26g
  • sugars 6g
  • fibre 2g
  • protein 24g
  • salt 1.6g


  • a large knob of butter
  • 250g chopped chestnut mushrooms
  • 1 crushed garlic clove
  • 2 tbsp flour
  • 250ml milk
  • 2 tsp Dijon mustard
  • 2 tbsp mushroom ketchup
  • 2 cooked chicken breasts
  • a handful chopped parsley


  1. Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well.

  2. Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.

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