Greggs Chicken Bake Recipe
User Reviews
4.2
Greggs Chicken Bake Recipe
Description
This recipe starts by cutting chicken breasts into chunks and frying them seasoned with salt and pepper until golden and cooked through. A sauce is then made by bringing chicken stock, cream cheese, and double cream to a boil. Cornflour mixed with cold water is added to thicken the sauce, which is seasoned with dried mixed herbs. After cooling, the sauce is combined with the chicken pieces.
Ready-rolled puff pastry is rolled out and cut into rectangles, each filled with the chicken mixture and folded over, sealing the edges with a fork. The pastries are brushed with beaten egg and pricked to allow steam to escape. They are baked in the oven at 180 degrees Celsius until the pastry is golden and cooked through.
The result is a rich, creamy chicken filling with tender pieces in a flaky pastry crust. Care is taken to ensure cream ingredients are at room temperature to prevent curdling when combined with hot stock. This dish is suitable as a convenient lunch or snack with satisfying flavor and texture.
Ingredients
- 2 chicken breast
- 1 cup chicken stock or broth
- 2 tablespoon cream cheese
- 3 tablespoon cream double
- 2 tablespoon cornflour (corn starch)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- ½ teaspoon mixed herbs dried
- 1 puff pastry ready-rolled
- 1 tablespoon vegetable oil
- 1 egg for brushing the pasties
Instructions
- Cut the chicken breasts into chunks and season with salt and pepper.
- Heat up the oil in a pan, add the chicken pieces and fry on each side for 2-3 minutes until cooked through and golden brown.
- Pour in the chicken stock, cream cheese and double cream (make sure they are at room temperature otherwise they will curdle) and bring to a boil.
- Mix the cornflour with 2 tablespoons of cold water, and add it to the pan.
- Stir well until you get a thick sauce.
- Add the dried herbs, and check if the chicken needs any more seasoning.
- Remove from the heat and leave to cool completely.
- Roll out the puff pastry, and cut it into 6 rectangles.
- Scoop out about one tablespoon and a half of the filling onto each rectangle, fold over, then use a fork to seal well the edges.
- Beat the egg well, and brush each pasty with it.
- Use a fork to prick each pasty in a few places - that will allow the steam to escape while baking.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until golden.
Notes
- Bring cream cheese and double cream to room temperature before mixing to prevent curdling in the hot sauce.
- If cold, temper cream cheese and cream by gradually adding hot stock until warmed evenly before adding to the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pasties
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 362mg | 15% |
| Potassium | 352mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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