Ditch Greggs' Chicken Bake for Homemade Version That Takes 30 Minutes
You can make a yummy homemade version of Greggs' chicken bake - and it only takes half an hour to make. Greggs' pastries and savoury treats are a staple across the UK, offering a plethora of on-the-go goodies. However, it is possible to recreate Greggs' food at home without the need to head to the shops.
Recipe developer and TikTok creator Amy Sheppard recently shared her recipe for chicken, bacon and leek bakes, which taste exactly the same as Greggs' version. What's even better is that the whole process is simple and takes virtually no time at all to make.
In a recent video, Amy said: "They taste like something you'd get in Greggs, in the best possible way. I was planning on making these with leftover roast chicken, but I just didn't have it in me to cook a roast, so I used a ready-roasted breast from the supermarket. Such a great ingredient. I'm definitely doing that again."
This recipe is a great way to use up leftover chicken, but you can also buy it pre-prepared from the supermarket. You also won't need to make the pastry from scratch; ready-rolled puff pastry will work just fine.
Amy's video has already been viewed over 20,600 times, receiving 956 likes and nine comments. One person said: "Those look super tasty." Lou Blee commented: "My favourite pie filling." Heather praised: "They look so good," while Mikey agreed: "These look delicious."
If you want to attempt to recreate one of Greggs' iconic bakes at home, this is what you need to do.
Chicken, Bacon & Leek Bakes
Ingredients
- Oil for frying
- 200g (7oz) smoked bacon lardons
- One leek, cut in half lengthways and finely sliced
- One tbsp plain flour
- 150ml (5fl.oz) chicken stock
- 120g (5 oz) shredded roast chicken
- 70ml (3 fl.oz) milk
- One tsp dried mixed Italian herbs
- Two sheets ready-rolled puff pastry
- One egg, beaten
- Salt and ground black pepper
Method
- Heat a drizzle of oil in a large non-stick frying pan. Add the bacon lardons and fry on a medium heat for five minutes until starting to crisp.
- Stir in the leeks and fry for another three minutes, stirring regularly until soft. Add the flour to the pan and stir until it has been absorbed into the oil and starts to sizzle.
- Add half the stock and stir on the heat until it thickens and is bubbling. Add the other half and bring it back to the boil as you stir.
- Take it off the heat and add the shredded roast chicken, milk and Italian dried herbs. Season with salt and pepper.
- Cut out four rectangles from a sheet of puff pastry, each rectangle around 12cm x 10cm. Place the pastry rectangles on a sheet of greaseproof paper.
- Divide the filling between the pastry and arrange evenly, leaving a 1.5 cm border around the edge. Divide the second sheet of pastry into four equal rectangles. Lay them over the top of the filling, pressing the edges of both sheets of pastry together firmly.
- Use the prongs of a fork to make indents all the way around the edges and trim to neaten.
- Lift the greaseproof paper carefully onto a baking tray. Brush them with beaten egg. Score light diagonal lines with the back of a dinner knife, before baking in the oven for 20-25 minutes or until cooked through.
