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Greggs Chicken Bake

Irresistible Greggs Chicken Bake: Homemade Comfort in Every Bite

This homemade Greggs Chicken Bake is a delicious British staple filled with creamy chicken, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 6 bakes
Course: Chicken
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 pieces Chicken Breasts can substitute with turkey
  • 1 cup Chicken Stock/Broth use vegetable broth for vegetarian option
  • 100 g Cream Cheese silken tofu can be a non-dairy substitute
  • 100 ml Double Cream heavy cream or coconut cream can be used as alternatives
  • 2 tablespoons Cornflour (Corn Starch) arrowroot powder can serve as a substitute
  • to taste Salt enhances flavor
  • to taste Ground Black Pepper white pepper can be an alternative
  • 1 tablespoon Dried Mixed Herbs Italian seasoning is a great alternative
For the Pastry
  • 500 g Ready-Rolled Puff Pastry homemade pastry can be used for a fresh take
  • 2 tablespoons Vegetable Oil can substitute with olive oil
  • 1 piece Egg (for brushing) milk or plant-based milk can be used for glazing

Equipment

  • non-stick pan
  • Sharp knife
  • Pastry Brush
  • Baking Tray
  • Mixing bowl

Method
 

Step-by-Step Instructions for Greggs Chicken Bake
  1. Cut the chicken breasts into bite-sized chunks and season with salt and black pepper. Set aside.
  2. Heat a non-stick pan over medium heat and add a splash of vegetable oil.
  3. Add the seasoned chicken to the pan and cook for 2-3 minutes on each side until golden brown.
  4. Stir in chicken stock, cream cheese, and double cream into the pan. Cook for an additional 2 minutes.
  5. Mix cornflour with a splash of cold water and gradually stir into the chicken mixture, cooking until thickened.
  6. Add dried herbs and season to taste. Remove from heat and allow to cool completely.
  7. Roll out the puff pastry and cut into six equal rectangles.
  8. Place filling on half of each pastry rectangle, fold over and seal tightly with fork.
  9. Preheat oven to 180°C (350°F). Brush tops with egg wash and prick steam vents.
  10. Bake filled pastries for about 20 minutes until puffed and golden brown.

Nutrition

Serving: 1bakeCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Allow filling to cool completely to prevent soggy pastry. Use room temperature ingredients to prevent curdling.

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