A creamy chicken filling flavored with bacon and leeks, then wrapped in tender potato pancakes, this hearty recipe is light but also filling and fabulous. —Taste of Home Test Kitchen
Ingredients
- 1 medium potato, peeled and grated
- 1-1/2 cups fat-free milk
- 1 cup all-purpose flour
- 3/4 cup mashed potato (made with fat-free milk)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- filling:
- 2 bacon strips, chopped
- 2 cups sliced fresh mushrooms
- 1 medium leek (white portion only), chopped
- 1/4 cup half-and-half cream
- 2 tablespoons all-purpose flour
- 3/4 cup fat-free milk
- 2 cups cubed cooked chicken breast
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes.
- Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
- Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
- Spoon filling onto pancakes.
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