By Carol Smith
Greggs Style Chicken Bakes
Greggs Style Chicken Bakes
If you love a Greggs Chicken Bake...you're going to want to save this one!
Most Sundays I cook up a whole roast chicken to use in dinners and lunches over the week. It saves money and tastes so much better!
These only have 6 ingredients, they are ridiculously easy to make and when I say that they taste like a Greggs Chicken Bake...I mean they taste EXACTLY like a Greggs Chicken Bake!
We have them with roast potatoes or wedges and some salad and it's a dinner we always look forward to.
The recipe for this is below, let me know in the comments what you think! A x
Makes 8 bakes
1 onion finely chopped
220g shredded/sliced roast chicken
2 tbsp flour
300ml chicken stock (using a whole stock cube)
70ml milk
2 sheets of ready rolled puff pastry
Heat the oven to 190C (fan)
Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes.
Stir in the flour and a drizzle more of oil.
Stir on a medium heat for a minute until the flour disappears.
Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble
When all the stock is gone, stir in the shredded roast chicken and add the milk Season with salt and pepper. Take off the heat and leave to cool.
Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles.
Place half the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge.
Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.
Work your way around the join with the prongs of a fork, then trim off any excess.
Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through!
Repeat with the rest of the filling and the other sheet of pastry until you have 8 Bakes.
Bake in the oven for 25 mins or until golden brown and cooked through.
Updated at: Mon, 23 Sep 2024 21:37:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Nutrition per serving
Calories2348.7 kcal (117%)
Total Fat147.3 g (210%)
Carbs190.4 g (73%)
Sugars24.3 g (27%)
Protein63.2 g (126%)
Sodium2231.8 mg (112%)
Fiber13.8 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Heat the oven to 190C (fan)
Step 2
Heat a drizzle of oil in a non-stick pan. Add the onion and fry for 5 minutes.
Step 3
Stir in the flour and a drizzle more of oil.
Step 4
Stir on a medium heat for a minute until the flour disappears.
Step 5
Slowly add the chicken stock a little at a time on a medium heat, stirring continuously. Add more stock when it starts to bubble
Step 6
When all the stock is gone, stir in the shredded roast chicken and add the milk Season with salt and pepper. Take off the heat and leave to cool.
Step 7
Cut the sheet of pastry in half lengthways and then into quarters widthways, so you have 8 equal rectangles.
Step 8
Place half the chicken filling on 4 of the pastry rectangles, leaving a gap around the edge.
Step 9
Lay the remaining 4 pastry rectangles over the top of the chicken. Lift the pastry edges towards each other and press them together.
Step 10
Work your way around the join with the prongs of a fork, then trim off any excess.
Step 11
Brush with milk or beaten egg and make some diagonal stripes with a dinner knife - being careful not to cut all the way through!
Step 12
Repeat with the rest of the filling and the other sheet of pastry until you have 8 Bakes.
Step 13
Bake in the oven for 25 mins or until golden brown and cooked through.
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