Preheat oven to 180c.

Slice the button mushrooms.

In a frying pan, melt the butter over medium heat.

Add the sliced mushrooms to the pan and cook until soft.

Dice the cooked chicken breast into small pieces.

In the frying pan with the mushrooms, add the diced chicken breast, cream, grated cheddar cheese, finely chopped chives, and seasoning.

Mix all ingredients well until combined.

Place 2 tablespoons of the chicken and mushroom mixture in the center of each gluten-free pancake.

Roll up the pancake to enclose the filling, creating a pillow shape.

Arrange the filled pancakes in a shallow baking dish.

Cover the pancakes with any remaining chicken mixture.

Bake in the preheated oven for 15 minutes, or until golden brown and bubbly.

Serve warm with a side salad or steamed vegetables.