Description
This Greggs Chicken Bake recipe recreates the beloved British bakery treat featuring tender chicken in a creamy sauce wrapped in golden, flaky puff pastry. Perfect as a savory snack or main course, this bake combines shredded chicken, cheddar cheese, and aromatic herbs for a comforting, delicious meal.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup cooked chicken breast, shredded or diced
- 1/4 cup grated cheddar cheese
Pastry
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and make cleanup easier.
- Sauté Aromatics: In a saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the Sauce: Stir in the all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken stock and whole milk to form a thick and smooth sauce. Season with salt, black pepper, and dried thyme. Let it simmer for 2 to 3 minutes while stirring continuously.
- Combine Filling: Remove the sauce from heat and stir in the shredded chicken and grated cheddar cheese. Mix until the cheese melts into the sauce. Allow the mixture to cool slightly so it thickens and is easier to handle.
- Prepare Pastry: Cut the ready-rolled puff pastry sheet into two equal rectangles. Spoon the chicken mixture onto one half of each rectangle, leaving a border all around to seal the edges properly.
- Seal and Brush: Fold the pastry over the filling to cover and crimp the edges firmly with a fork to seal the bakes. Brush the top surface with the beaten egg to give a beautiful golden finish after baking.
- Bake: Place the sealed bakes on the parchment-lined baking tray and bake in the preheated oven for 20 to 25 minutes or until puffed up and golden brown.
- Serve Warm: Remove from the oven, allow to cool slightly, and serve warm for the best flavor and texture experience.
Notes
- Add a pinch of mustard powder or a splash of cream to the sauce for extra flavor and richness.
- These chicken bakes can be made ahead and frozen before baking. Simply bake from frozen, adding a few extra minutes to the cooking time.
- Ensure the filling is not too hot when assembling to prevent the pastry from becoming soggy.
- You can use leftover roast chicken or store-bought cooked chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bake
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
