Make the Roast chicken with speedy gravy recipe for a Sunday roast and freeze the rest to make this extra meal.
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 1 onion, chopped
- 100g pancetta or streaky bacon, chopped
- 200g chestnut mushrooms, sliced
- 1 garlic clove, chopped
- 400g portion cooked, shredded chicken with 300ml gravy, defrosted (see Roast chicken with speedy gravy recipe)
- 200g crème fraîche
- 100g baby spinach
- 8 ready-made thin pancakes (or make your own with this recipe for Perfect pancakes)
- 75g mature Cheddar, grated
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil in a deep frying pan, add the onion and pancetta and fry for 3-4 minutes until golden. Add the mushrooms, turn up the heat and fry for 3-4 minutes. Add the garlic and fry for another minute.
- 2. Add the chicken, gravy and crème fraîche and bring to a boil. Simmer for 5 minutes until thickened slightly. Stir in the spinach and allow to wilt for 30 seconds. Use to fill 8 pancakes, roll up and lay in an ovenproof dish, top with the cheese and bake for 15-20 minutes until golden. Serve with a salad.
Nutritional info
Per serving: 954kcals, 58.1g fat (26g saturated), 52.5g protein, 52.7g carbs, 10.2g sugar, 4g salt
Chef's tip
Make the Roast chicken with speedy gravy for a Sunday roast and freeze the rest to make this extra meal. Use ready made or make your own pancakes for this recipe of savoury pancakes filled with chicken, pancetta, spinach and mushroom.