Gregg’s chicken Bake Recipe – Tried and Tested

We would love going into Greggs in the UK for a quick snack or lunch when we were shopping on the high street. Steaming hot sausage rolls, chicken bakes, doughnuts (we love the caramel custard ones – my mouth waters just thinking of it) and the cupcakes with the rings that change to suit the season. Greggs Chicken Bake is our go-to favourite. 

Being in the US means we miss these little nuances that were part of our lives. I miss it terribly. But unable to walk into a Greggs shop doesn’t mean that we cannot have a chicken bake at home. Covid-19 brought many undesirable changes to the world but in some ways it brought changes that were not so unfavourable. Like Greggs sharing their Chicken Bake recipe. For us it meant that being in the US, didn’t necessarily mean that we couldn’t enjoy making a chicken bake at home. 

Greggs shared the recipe on their Facebook page 

I followed the recipe as is and as for quantities I just went by taste (thankfully we remember this so well).

What you’ll need for this – 

Chicken breast cut into chunks

Chicken stock

Cornflour

Double Cream

Cream cheese

An egg

Puff pastry – we used the readymade one from the stores

Method – 

Heat the oven to 390ºF (200º C)

Fry the chicken in some olive oil. 

Add chicken stock to the pan and cook for about 2 minutes.

Mix the cornflour with some water and add it to the pan to thicken the sauce. 

Add the double cream and the cream cheese and leave to cool. Add some salt, if required, and pepper. I found that you may not need to add any salt if you’re adding stock. 

Cut the puff pastry into rectangles.

Add egg wash to the sides and add the filling in the centre of one rectangle. Place the other rectangle on the top and crimp the edges with a fork to seal. Use a sharp knife to make wavy lines or chevrons. 

Add some more egg wash on the top.

Bake in the oven for 20 minutes until golden brown. 

Enjoy! They are crispy on the outside and have an amazing creamy chicken filling on the inside. 

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