Description
This Greggs Chicken Bake recipe recreates the iconic savory pastry filled with creamy chicken and cheese. Wrapped in flaky puff pastry and baked to golden perfection, it makes a delicious homemade snack or light meal that’s easy to prepare in under an hour.
Ingredients
Scale
For the Sauce and Filling
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warmed)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1½ cups cooked chicken breast, chopped
- ½ cup grated cheddar cheese
- 1 tablespoon Dijon mustard (optional)
For the Pastry
- 1 package ready-rolled puff pastry (2 sheets)
- 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 prevent sticking and ensure even baking.
- Make the Roux: In a saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for about 1 minute to form a roux, which will act as the base for your creamy sauce.
- Add Milk and Spices: Gradually whisk in the warmed whole milk until the mixture is smooth. Add garlic powder, onion powder, salt, and pepper to season. Cook the sauce, stirring often, until it thickens, about 3 to 4 minutes.
- Mix in Filling Ingredients: Remove the sauce from heat and stir in the chopped cooked chicken breast, grated cheddar cheese, and Dijon mustard if using. Allow the filling to cool slightly so it’s easier to handle.
- Prepare Puff Pastry: Cut the ready-rolled puff pastry sheets into equal rectangles, approximately six pieces total to make three chicken bakes.
- Fill Pastry: Spoon the chicken mixture onto one half of each pastry rectangle, leaving a border around the edges to seal later.
- Seal the Bakes: Brush the edges of the pastry with the beaten egg, then fold over with the other half of the pastry. Use a fork to press and seal the edges securely, preventing filling leakage during baking.
- Apply Egg Wash and Vent: Brush the tops of each bake with more beaten egg for a golden finish. Cut small slits on the top with a knife to allow steam to escape while baking.
- Bake: Place the prepared bakes on the lined baking sheet and bake in the preheated oven for 20 to 25 minutes, or until golden brown and puffed up beautifully.
- Cool and Serve: Remove the bakes from the oven and allow them to cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- Use cooked chicken breast leftover or rotisserie chicken for convenience.
- Ensure your milk is warm before adding to the roux to avoid lumps.
- Adding Dijon mustard is optional but adds a nice tangy flavor.
- Make sure to seal the pastry edges well to prevent filling leakage.
- The puff pastry can be substituted with homemade pastry if preferred.
- These bakes are best eaten fresh but can be reheated in the oven for crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
