Description

This Greggs Chicken Bake recipe recreates the beloved bakery favorite with a creamy chicken filling wrapped in flaky puff pastry. The filling is made from cooked chicken breast combined with a velvety homemade white sauce seasoned with garlic and onion powder, finished with cheddar cheese and a touch of Dijon mustard. Perfectly golden and crisp from baking, these handheld savory bakes are ideal for a comforting lunch or snack.

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)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the chicken bakes.
Make Roux: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to form a roux, which will thicken the filling sauce.
Add Milk and Seasonings: Gradually whisk in the warmed milk until the mixture is smooth. Add garlic powder, onion powder, salt, and pepper, and continue cooking while stirring until the sauce thickens, about 3 to 4 minutes.
Combine Filling Ingredients: Remove the saucepan from heat and stir in the chopped cooked chicken, grated cheddar cheese, and optional Dijon mustard. Allow the filling to cool slightly before assembling.
Prepare Pastry: Cut the puff pastry sheets into equal rectangular pieces—approximately 6 total pieces for 3 bakes.
Assemble Chicken Bakes: Spoon the chicken filling onto one half of each pastry rectangle, leaving a border around the edges to allow sealing.
Seal Pastry: Brush the edges with beaten egg, then cover with another pastry piece. Press the edges firmly with a fork to seal the bakes shut.
Apply Egg Wash and Vent: Brush the tops of the sealed bakes with more beaten egg for a golden finish. Cut small slits in the top of each bake to allow steam to escape while baking.
Bake: Place the assembled bakes on the prepared baking sheet and bake them in the preheated oven for 20 to 25 minutes, or until golden brown and puffed up.
Cool and Serve: Allow the chicken bakes to cool slightly before serving. They are best enjoyed warm for maximum flavor and texture.

Notes

Ensure the filling cools slightly before assembling to prevent the pastry from becoming soggy.
Use cooked chicken breast for convenience; leftover rotisserie chicken works well.
You can omit the Dijon mustard if you prefer a milder flavor.
Make sure to seal the pastry edges tightly to avoid the filling leaking during baking.
The egg wash gives the pastry a beautiful golden color and shine but can be omitted for a dairy-free version.