Better Than) Greggs Creamy Chicken Bakes

• total time: 27 minutes

Ingredients

For the filling:

2 chicken breasts

1 onion

1 garlic clove

½ tsp mixed herbs

300ml chicken stock

2 tbsp cornflour + water (slurry)

75ml double cream

Salt & pepper

Also:

2 rolls puff pastry

1 egg (for egg wash)

Directions

Fry the onion in a bit of butter until softened, then add the garlic and mixed herbs.

Add the chicken diced really small and cook through.

Pour in the chicken stock and let everything simmer together.

Mix your cornflour with water, then stir in gradually until thickened (I used a bit extra for a thicker sauce 👀).

Add the cream, stir through and let it bubble until thick, creamy and glossy. Leave to cool slightly.

Roll out your pastry and cut into 8 rectangles (learn from me… put them on trays BEFORE filling 😅).

Fill, add the lid, score the tops, then seal the edges with a fork.

Brush with egg and bake at 180°C for 25–30 minutes until golden and cooked through 🤌🏼

And yes… halfway through I had to split them onto two trays because I didn’t think ahead 😂)

You NEED to try these ✨

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