Description
This Greggs-Style Chicken Bake recipe delivers a deliciously creamy chicken filling wrapped in golden, flaky puff pastry. Inspired by the iconic British bakery treat, it combines tender cooked chicken with a rich, cheesy sauce infused with garlic, onion, and thyme. Perfect for a comforting main course or a satisfying snack, these bakes are crispy on the outside and soft, savory on the inside.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1½ cups cooked chicken (shredded or diced)
- ½ cup grated cheddar cheese
- 1 tablespoon double cream (optional for extra richness)
Pastry & Finishing
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Make the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a smooth roux, which will thicken the filling.
- Add Liquids and Spices: Gradually whisk in the milk and chicken broth until smooth. Add garlic powder, onion powder, dried thyme, salt, and pepper. Simmer the mixture for 4–5 minutes, stirring until it thickens into a creamy sauce.
- Combine Chicken and Cheese: Remove the sauce from heat and stir in the cooked chicken, grated cheddar cheese, and optional double cream. Allow the filling to cool slightly to make handling easier.
- Prepare Pastry: Roll out the puff pastry sheet and cut it into 2 equal rectangles.
- Assemble Bakes: Spoon the chicken mixture onto one half of each pastry rectangle, leaving a ½-inch border around the edges. Place the second rectangle on top of each filled pastry and crimp the edges with a fork to seal them tightly.
- Egg Wash and Vent: Brush the tops with beaten egg to ensure a golden finish. Cut a few small slits in the top pastry layer to allow steam to escape while baking.
- Bake: Place the bakes on the lined baking sheet and bake in the preheated oven for 20–25 minutes, or until they are puffed up and golden brown.
- Cool and Serve: Allow the bakes to cool slightly before serving to let the filling set and avoid burns.
Notes
- Use rotisserie chicken for quick and easy preparation.
- Make mini versions for snacks or parties.
- For extra crispiness, chill the assembled pastry for 10 minutes before baking.
- Double cream is optional but adds extra richness to the filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
