Do you often have a half-eaten chicken in your fridge waiting to be made into chicken soup? I do, whether I’ve roasted it myself or bought a rotisserie chicken from the store. Last week presented me with that exact situation, and I just wasn’t feeling the chicken soup. Behold, Creamy Dijon Chicken and Mushroom Crêpes were born, and now I can’t stop thinking about other delicious ways to use already cooked chicken.
Besides using up leftovers in your fridge, using cooked chicken in your recipe means dinner is on the table that much faster (and without the mess of the pot you’d use to cook the chicken). This recipe comes together in less than 30 minutes if you’ve got crêpes handy. I love to make a batch and store some in the freezer for meals like this. They defrost super-quickly, and you’re ready to go.
- Cooked Chicken: of course you can cook your chicken if you need to. This recipe calls for 2 cups, which is about 2 chicken breasts. Poach them, roast them, or sauté in a skillet until they are done, then let cool and chop or shred. Or pick up a rotisserie chicken at the store, and use some of the meat from that. You should still have enough leftover for another meal—or to make chicken soup!
- Crêpes: if you haven’t made crepes before, they are easy to do, and you can use my recipe for Nutella Crêpes. Make them ahead of time because the batter needs time to rest. You can refrigerate them or freeze them as needed.
- Herbs: I use tarragon and chives in this recipe, but you can change up the herbs as you like. This dish would be lovely with basil and oregano as well, or rosemary and thyme.
- Obviously, I’ve written this as a crêpe recipe. But the creamy chicken and mushroom filling need not be reserved for crêpes alone! This would be delicious tossed with pasta or served atop a split biscuit.
Creamy Dijon Chicken and Mushroom Crêpes
Creamy chicken and mushroom crêpes seasoned with dijon mustard, tarragon, and chives are perfect for an elegant lunch or dinner.
- 1 T. olive oil
- 8 oz. button mushrooms
- 1/2 c. heavy cream
- 1 T. dijon mustard
- 1/2 t. dried tarragon (or 1 t. fresh tarragon, chopped)
- 1 t. chopped chives, plus more for garnish
- 2 c. cooked chicken, cubed or shredded
- kosher salt
- freshly ground black pepper
- 4 crêpes
First, prep the mushrooms. Wipe clean with a damp paper towel, then stem and quarter them.
Preheat oven to 375 degrees.
Heat oil in medium nonstick skillet over medium-high heat.
Add mushrooms, season lightly with salt and pepper, and sauté for 8-10 minutes until they lose their moisture and brown lightly. Remove from pan.
Add cream, mustard, and herbs to the hot pan, and cook gently for 3-4 minutes over medium heat, until sauce has thickened slightly.
Add chicken and mushrooms to the sauce, and season with salt and pepper to taste.
Put 2/3 c. of filling onto one side of each crêpe, then fold over the empty side, and fold again.
Arrange the filled crêpes on a baking dish and bake for 5-10 minutes to heat throughout. (You can also microwave the crêpes at this point to save time.)
Garnish with more chopped chives, if desired.
Serve with a green salad for a light lunch or dinner! Note: I listed the servings as 2-4, because it depends whether you will serve 1 crêpe per person, with a side, or 2 per person.