Shred cooked chicken with 2 forks. Thinly slice green onions. Keep raw for topping filling with.
Prepare chicken gravy mix. Even though the package suggests using only one cup of water, I like to use 1 1/4 cup so that it is thinner & will cover the filling nicer. If you feel you need to add some red pepper flakes to spice it a bit more.
Dutch Baby Pancakes
Preheat oven to 425 F. Place (2) 6-inch diameter glass bowls (each with 2 tablespoons of butter in them) in the oven to heat while you are preparing the batter.
In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Next, whisk in the Parmesan cheese, scallions, parsley, thyme, salt & pepper.
Remove heated bowls; divide batter between them. Return to oven & bake for about 25 minutes. The Dutch baby will puff up during cooking & form ‘bowl’. Once its removed from the oven & starts to cool it will deflate slightly.
As soon as you remove it from the glass bowl, place it on a serving plate & fill with the mushrooms, broccoli & chicken. Top with gravy & sprinkle with green onions. Serve immediately. Your filling should be enough for 2 Dutch baby pancakes.