Description
This Greggs Chicken Bake copycat recipe delivers everything you love about the original—tender chicken chunks in a creamy white sauce, all wrapped up in golden puff pastry. Homemade comfort food just got bakery-level delicious!
Ingredients
Scale
- 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)
- 1 package ready-rolled puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in warm milk until smooth. Add garlic powder, onion powder, salt, and pepper. Cook until thickened, about 3–4 minutes.
- Remove from heat and stir in chopped chicken, cheese, and mustard. Let cool slightly.
- Cut puff pastry sheets into equal rectangles (about 6 total pieces for 3 bakes).
- Spoon chicken mixture onto one half of each pastry piece, leaving a border around the edges.
- Brush edges with beaten egg, then top with another pastry piece. Press edges with a fork to seal.
- Brush tops with more egg wash and cut small slits for steam to escape.
- Bake for 20–25 minutes or until golden brown and puffed.
- Let cool slightly before serving. Best enjoyed warm!
Notes
- You can add a pinch of nutmeg or a splash of cream for extra richness in the sauce.
- Swap in cooked turkey or ham for variations.
- Let filling cool before assembling to avoid soggy pastry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bake
- Calories: 520
- Sugar: 3g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 110mg