Description
This Greggs Chicken Bake recipe recreates the popular savory pastry filled with a creamy chicken mixture and cheddar cheese, wrapped in flaky puff pastry. Perfect for a warm snack or light meal, this homemade version combines a rich roux-based chicken filling with crispy baked puff pastry, delivering comforting flavors and satisfying textures.
Ingredients
Scale
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)
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 make cleanup easier.
- Make Roux: In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute to form a smooth roux, which will thicken the filling.
- Add Milk and Seasonings: Gradually whisk in the warmed whole milk, stirring continuously to avoid lumps. Add garlic powder, onion powder, salt, and pepper. Continue cooking and stirring until the mixture thickens, about 3 to 4 minutes.
- Combine Filling Ingredients: Remove the saucepan from heat. Stir in the chopped cooked chicken, grated cheddar cheese, and Dijon mustard if using. Allow the filling to cool slightly to make it easier to work with.
- Prepare Pastry: Cut each sheet of ready-rolled puff pastry into equal rectangles, approximately six pieces total, to make three large bakes.
- Assemble Bakes: Spoon the chicken filling onto one half of each pastry rectangle, leaving a border around the edges for sealing.
- Seal Pastries: Brush the edges of the pastry with the beaten egg, then fold the other half of the pastry over the filling. Press the edges firmly with a fork to seal completely.
- Final Egg Wash and Vent: Brush the tops of each pastry with more of the beaten egg to ensure a golden finish. Cut small slits on the top of each to allow steam to escape during baking.
- Bake: Place the filled pastries on the prepared baking sheet and bake for 20 to 25 minutes, or until golden brown and puffed up.
- Cool and Serve: Allow the chicken bakes to cool slightly before serving. Enjoy them warm for the best flavor and texture.
Notes
- Using warmed milk helps create a smooth, lump-free roux for the filling.
- Dijon mustard is optional but adds a subtle tangy flavor to the filling.
- Make sure to seal the pastry edges well to prevent filling leakage during baking.
- Small slits on the pastry top are important to let steam escape and avoid sogginess.
- This recipe yields three large chicken bakes; adjust pastry cutting to make smaller or larger portions as desired.
