Chicken and Mushroom Crepe Cake

Bake your crepes in advance using your favorite recipe.

Boil the chicken breast, let it cool, and shred it. Reserve the broth.

Finely dice the onion and sauté until translucent. Slice the mushrooms and add them to the onion. Cook until done, seasoning with salt and pepper along the way.

Add the shredded chicken to the onions and mushrooms, mix thoroughly, stir in the cream cheese, and add a splash of the reserved broth if needed.

Blend the filling using an immersion blender until smooth and creamy.

Trim the crepes to fit your baking dish. Line the bottom of the dish with parchment paper and grease the sides with vegetable oil.

Place two crepes on the bottom and spread a layer of the filling over them. Continue layering with one crepe at a time, spreading the filling, and so on. Finish with a layer of filling on top.

Preheat the oven to 200°C (400°F) and bake the pie for 15-20 minutes.