Description
Recreate the beloved Greggs Chicken Bake at home with this easy recipe featuring flaky puff pastry filled with a creamy, savory chicken mixture. Perfect as a main course or snack, this British-inspired bake combines tender chicken, a rich sauce, and a golden crust for a comforting treat.
Ingredients
Scale
Filling
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1 1/2 cups cooked chicken breast, chopped or shredded
- 1/4 cup grated cheddar cheese (optional)
Pastry and Assembly
- 2 sheets puff pastry, thawed if frozen
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Filling Base: In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Create a Roux: Stir in the all-purpose flour with the onions and cook for about 1 minute to form a roux, which will help thicken your sauce.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and whole milk, stirring constantly to avoid lumps. Continue cooking for 3 to 5 minutes until the sauce thickens. Season with garlic powder, onion powder, black pepper, and salt to taste.
- Combine with Chicken and Cheese: Stir the chopped or shredded cooked chicken into the sauce until fully incorporated. If using, add the grated cheddar cheese and mix until melted. Remove from heat and allow the filling to cool slightly.
- Prepare Puff Pastry: Unroll the puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal rectangles, giving 8 pieces total.
- Assemble the Bakes: Spoon a generous amount of the chicken filling onto the center of 4 pastry rectangles, leaving space around the edges. Cover each with another pastry rectangle and seal the edges firmly using a fork to crimp and prevent leaking.
- Vent and Egg Wash: Cut a small slit or two on top of each bake to allow steam to escape during baking. Brush the tops with the beaten egg to achieve a golden, glossy finish.
- Bake: Place the assembled bakes on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.
- Cool and Serve: Remove from the oven and let the bakes cool slightly before serving to allow the filling to set and avoid burns.
Notes
- For an extra flaky crust, chill the assembled bakes in the refrigerator for 10 minutes before baking.
- You can substitute leftover roast chicken or rotisserie chicken for convenience.
- Greggs chicken bakes feature a creamy and mild filling; avoid over-seasoning to keep the authentic taste.
- Ensure the puff pastry is properly thawed to avoid cracking during assembly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bake
- Calories: 460
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 75 mg
