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If you love a chicken bake from Greggs, you’re going to love this Greggs-style chicken bake recipe. Made with flaky puff pastry and a creamy chicken filling, this easy copycat bake gives you all the comfort of the high-street favourite – without the queues or the risk of it being “just warm”. It’s simple to make at home, perfect for lunch or dinner, and ideal if you’re craving bakery-style savoury bakes in your own kitchen.
Ingredients
Creamy chicken filling -(makes 6)
- 200ml chicken stock
- 150ml double cream
- 2 garlic cloves
- 1tsp garlic powder
- 1tsp black pepper
- 1tsp dried mixed herbs
- 2tbsp cornflour
- 150g cooked chicken
Other items needed
- 2 sheets puff pastry
- egg yolk
Instructions
Creamy chicken filling
- Heat the chicken stock in a saucepan.
- Warm the cream in the microwave for 20 seconds.
- Pour into the chicken stock, stir until combined.
- Add the garlic, garlic powder, black pepper, mixed herbs.
- Mix the cornflour with 2-3tbsp of cold water.
- Remove the saucepan from the heat, pour the cornflour slurry pour into the sauce, it will thicken.
- Place back on the heat, taste, if it needs salt add a little but be careful it might not need it.
- Stir in the chicken, heat for 2-3 minutes, stirring occasionally.
- Remove the saucepan from the heat, let it become room temp then put in the fridge before using.
Assemble
- Using a knife cut the puff pastry sheets into 12 rectangles, place some spoonfuls of the chilled sauce in the middle of six.
- Use a knife and score lines on the remaining 6 puff pastry rectangles, place on top.
- Push the edges down, then use a fork to stick the edges together.
- Egg wash, then bake in the oven for 20 minutes at 180c fan.
Did You Make This Recipe?
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