In a large bowl, mix 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.

In another bowl, whisk together 1 cup of milk and 2 eggs. Add this to the flour mixture and stir until just mixed.

Fold in the cooled chicken fricassee filling and 2-3 chopped jalapenos. Stir gently to combine.

Heat a pan over medium heat and add a bit of olive oil. Spoon small amounts of batter into the pan and cook for 3-4 minutes on each side, until they’re golden brown. Flip carefully with a spatula.

Melt 2 tablespoons of butter in a pan over medium heat. Spread it around to keep things from sticking.

Add 1 chopped onion and 2 minced garlic cloves. Cook until the onion is soft, about 3-4 minutes.

Add 1 cup of sliced mushrooms and stir with the onions and garlic. Cook for around 5 minutes.

Sprinkle 2 tablespoons of flour over the veggies and mix it in. Cook for 1-2 minutes.

Slowly add 1 cup of chicken broth, stirring as you go. Cook for 2-3 minutes until the sauce thickens up.

Stir in 1/2 cup of heavy cream and 1/4 teaspoon of dried thyme. Add a pinch of salt and pepper. Cook for another 2-3 minutes until it’s creamy.

Mix in 2 cups of shredded chicken and cook for a few more minutes until it’s heated through. If you like, add 1 tablespoon of fresh parsley.

Take the pan off the heat and let it cool a bit before using.