Description
Greggs Chicken Bake is a delightful homemade version of the popular savory pastry, featuring a creamy chicken and cheddar filling encased in golden, flaky puff pastry. Perfect as a comforting snack or a light meal, this recipe combines simple ingredients with classic techniques to achieve a deliciously satisfying bake.
Ingredients
Scale
For the 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)
For the 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 cleaning easier.
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook the mixture for about 1 minute while stirring continuously to form a roux that helps thicken the sauce.
- Add Milk and Spices: Gradually whisk in the warmed whole milk, ensuring the mixture becomes smooth. Stir in the garlic powder, onion powder, salt, and pepper. Continue cooking for 3 to 4 minutes until the sauce has thickened to a creamy consistency.
- Combine Filling Ingredients: Remove the saucepan from heat. Stir in the chopped cooked chicken, grated cheddar cheese, and optional Dijon mustard. Mix well and allow the filling to cool slightly so it firms up a bit for easier handling.
- Prepare Pastry Pieces: Unroll the puff pastry sheets and cut them into six equal rectangles (approximately), enough to make three chicken bakes.
- Assemble the Bakes: Spoon the chicken filling onto one half of each pastry rectangle, leaving a border around the edges for sealing.
- Seal Edges: Brush the edges of the pastry with the beaten egg to act as glue, then fold the other half of the pastry over the filling. Press edges firmly with a fork to seal completely and prevent leakage during baking.
- Apply Egg Wash and Vent: Brush the tops of the pastries with more egg wash to achieve a golden finish. Cut small slits on the top of each bake to allow steam to escape while cooking.
- Bake: Place the assembled bakes on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes until they are golden brown, puffed, and cooked through.
- Serve: Let the bakes cool slightly before serving. They are best enjoyed warm and fresh out of the oven for maximum flavor and texture.
Notes
- For a smoother sauce, gradually add milk while whisking continuously to avoid lumps.
- If you prefer a spicier flavor, add a pinch of cayenne or smoked paprika to the filling.
- The Dijon mustard is optional but adds a nice tangy depth to the filling.
- Ensure the puff pastry remains cold before cutting and assembling to maximize puffiness when baked.
- These bakes can be refrigerated and reheated in the oven for up to 2 days.
