Chicken-Mushroom Crepe Filling

Recipe by ImPat
READY IN: 30mins


  • 6
    teaspoons butter (margarine was recommended)
  • 34
    cup onion (diced)
  • 1 12
    cups mushrooms (sliced)
  • 2 14
    cups water
  • 3
    chicken stock cubes (crumbled or 3 teaspoons of powder)
  • 1
    small cooked chicken (boned and cut into 1cm cubes)
  • 34
    teaspoon thyme leaves (crushed)
  • 12
    teaspoon pepper
  • 1 12
    cups peas (tiny frozen)


  • In a large saucepan heat butter (or margarine) until bubbly and hot, add the onion and saute until softened, 1 to 2 minutes.
  • Add mushroom and saute for 3 minutes and then add flour and cook, stirring constantly for 3 minutes long.
  • Remove pan from heat and gradually stir in water and then add crumbled stock cubes (or powder) and then return to the heat and bring to the boil.
  • Reduce heat and let simmer for 5 minutes and then add chciken and seasonings and simmer for 3 minutes longer and then stir in peas and cook until tender, about 3 minutes.
  • Serve in crepes or if freezing for later use let cool and then divide evenly into plastic freezer bags, label and freeze for future use - defrosting in the fridge overnight and then gently reheat.