Greggs Chicken Bake
Tender chicken pieces in a creamy sauce with soft cheese, wrapped in golden flaky puff pastry.
Contains Allergens
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Why you'll love it
Recreate Greggs' iconic Chicken Bake at home with this simple recipe. Featuring succulent chicken in a rich, creamy filling encased in golden puff pastry, these bakes are perfect for lunch or a satisfying snack.
About the original
The Greggs Chicken Bake is one of the bakery chain's most beloved savoury items. Launched decades ago, it has become a staple for millions of Brits seeking a hearty, warming meal on the go. The combination of tender chicken, creamy sauce, and flaky pastry makes it an irresistible comfort food classic.
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Ingredients
Main Ingredients
- 400 g Chicken Breast — diced
- 2 cloves Garlic — minced
- 2 tbsp Olive oil
- 1/4 tsp Salt — or to taste
- 1 tsp Black Pepper
- 1 tsp Oregano
- 250 ml Chicken Stock
- 2 tbsp Cornflour — mixed with 150ml water
- 100 ml Double Cream
- 2 sheets Puff Pastry — ready-rolled
- 1 piece Egg — beaten, for egg wash
Method
Sauté minced garlic in olive oil for 1-2 minutes. Add diced chicken breast with salt, black pepper, and oregano. Cook on medium-high heat for 6-7 minutes until chicken changes colour from pink to white.
Add chicken stock and bring to a simmer. Mix cornflour with cold water to make a slurry, then add to the pan. Stir and cook for 3-4 minutes on medium heat until mixture thickens.
Add double cream (at room temperature), stir well, and remove from heat. Check seasoning and adjust if necessary. Transfer to a bowl and allow to cool completely.
Preheat oven to 190°C (170°C fan). Cut each puff pastry sheet into 4 rectangles (8 total). Place a few tablespoons of chicken filling in the centre of 4 rectangles, leaving a border around the edges.
Top with remaining pastry rectangles and seal edges with a fork. Make diagonal slits on top with a knife to allow steam to escape. Brush with beaten egg.
Bake in preheated oven for 20-25 minutes until golden brown and puffed. Allow to cool for 5 minutes before serving.
Tips & Variations
- Cool the filling completely before assembling - this prevents the pastry from becoming soggy and makes it much easier to handle.
- Use a fork to firmly seal the edges of the pastry - this creates a tight seal that prevents the filling from leaking during baking.
- Make a double batch of the filling and freeze half - it keeps well for up to 3 months and makes assembly much quicker next time.
- Don't skip the egg wash - it gives that beautiful golden colour and professional bakery finish."
FAQs
- Can I freeze Chicken Bakes?
- Yes you can freeze them before or after baking!
- Can I use rotisserie chicken instead?
- Absolutely! Using pre-cooked chicken is a great time saver.
- What if my pastry leaks during baking?
- This usually happens if the filling is too hot. Cool it first.
- How should I store leftover Chicken Bakes?
- Store in an airtight container in the fridge for up to 3 days.
Nutrition (per serving)
| Calories | 380 kcal |
|---|---|
| Protein | 16 g |
| Fat | 22 g |
| Carbs | 28 g |
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