Description
This Greggs Chicken Bake recipe recreates the beloved bakery classic at home with a creamy, cheesy chicken filling wrapped in golden, flaky puff pastry. Perfect for a comforting lunch or dinner, this savory pastry combines tender chicken, a flavorful roux-based sauce, and melty cheddar wrapped in puff pastry baked to perfection.
Ingredients
Scale
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)
Pastry
- 1 package ready-rolled puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Make 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 thicken the sauce.
- Add Milk and Seasonings: Gradually whisk in the warm whole milk until the mixture is smooth. Add garlic powder, onion powder, salt, and pepper. Continue cooking, stirring frequently, until the sauce thickens up, about 3 to 4 minutes.
- Combine Filling Ingredients: Remove the roux sauce from heat and stir in the chopped cooked chicken, grated cheddar cheese, and Dijon mustard if using. Allow the filling to cool slightly to make handling easier.
- Prepare Pastry Sheets: Cut the ready-rolled puff pastry sheets into equal rectangles, approximately creating 6 pieces total, enough for 3 bakes.
- Assemble the Bakes: Spoon the chicken filling onto one half of each pastry rectangle, leaving a small border around the edges. This space is crucial for sealing the pastry properly.
- Seal Pastries: Brush the edges of the pastry with the beaten egg wash to help seal them. Then, top each filled half with another pastry piece. Press the edges together firmly using a fork to seal completely and prevent leaking during baking.
- Egg Wash and Vent: Brush the tops of the sealed pastries with more egg wash for a golden finish. Cut small slits in each to allow steam to escape during baking.
- Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and puffed up.
- Cool and Serve: Let the chicken bakes cool slightly on a wire rack before serving. They are best enjoyed warm, fresh out of the oven for maximum flakiness and cheesy goodness.
Notes
- Ensure the milk is warmed before adding to the roux to prevent lumps in the sauce.
- Dijon mustard is optional but adds a nice tangy depth to the filling.
- Chop the cooked chicken into small, even pieces for consistent filling distribution.
- Seal pastry edges well to avoid filling leakage during baking.
- Use an egg wash for a beautifully golden and shiny pastry exterior.
- Serve immediately or warm slightly before eating as the pastry is best enjoyed fresh.
