Chicken Pot Pie Crepes Recipe

Name: Chicken Pot Pie Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 crepes; 5 cups chicken stock; 3 carrots, minced; 1/4 lb asparagus tips, .blanched chopped; 6 green onions, diced; 1 cup peas, frozen; 1/2 cup mushroom, diced; 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; 1/2 cup cheddar cheese

Servings: persons

16 crepes
5 cups chicken stock
3 carrots, minced
1/4 lb asparagus tips, .blanched chopped
6 green onions, diced
1 cup peas, frozen
1/2 cup mushroom, diced
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
1/2 cup cheddar cheese

1
cook carrots in 1 c chicken stock.
2
until almost tender.
3
meanwhile.
4
melt 2T butter and.
5
saute asparagus first add onions and mushrooms and carrots.
6
stir in peas.
7
take out melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes.
8
season gravy to your taste.
9
you should have 3 cups of sauce add chicken to veggies.
10
pour half sauce over and mix.
11
mince the herbs fold into chicken mixture.
12
add zest and lemon juice pepper.
13
preheat oven to 350.
14
grease 9x13 baking dish put in 1 cup sauce over bottom.
15
spoon 1/2 c chicken mixture into each crepe roll into fat rolls.
16
arrange them seam side down in baking dish setting close together.
17
pour rest of sauce over top.
18
sprinkle with cheese put half in freezer now with tinfoil on top.
19
bake until sauce is bubbling and cheese is golden brown.
20
serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375 remove foil bake 10 minutes more until sauce bubbly and browned.

1354

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 16 crepes, 5 cups chicken stock, 3 carrots, minced, 1/4 lb asparagus tips, .blanched chopped, and more.

Yes, Chicken Pot Pie Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions