Gluten Free Greggs Style Chicken Bake Recipe
A warm chicken bake with flaky pastry and a creamy savoury filling is one of those comfort foods that feels hard to beat. This gluten free version gives you the same cosy, bakery-style feel at home, with crisp pastry, a rich chicken filling, and those classic diagonal scores on top.
This recipe makes 4 gluten free chicken bakes. The filling is simple, creamy, and full of flavour from chicken stock, mixed herbs, cream cheese, and double cream. The key is to let the filling reduce properly, then cool before it goes into the pastry. That keeps the bakes neat and helps stop the pastry turning soggy.
Ingredients
For the chicken filling
1 chicken breast, diced
75g cream cheese
75ml double cream
1/2 gluten free chicken stock cube, dissolved in 150ml boiling water
1 tsp mixed herbs
Pinch of black pepper
Pinch of salt
For the pastry
A little gluten free flour, for dusting if needed
Optional for finishing
1 beaten egg, for brushing the pastry
A splash of milk, if you prefer a lighter glaze
Method
Cook the chicken: Place a frying pan over a medium heat. Add the diced chicken breast and cook until browned all over. Stir often so the chicken cooks evenly and does not catch on the bottom of the pan.
Add the creamy filling ingredients: Add the cream cheese, double cream, dissolved gluten free chicken stock, mixed herbs, black pepper, and salt to the pan. Stir everything together until the cream cheese melts into the sauce and the filling looks smooth and creamy.
Reduce the filling: Let the mixture simmer gently for a few minutes, stirring every so often. Cook until the sauce thickens and reduces.The filling should coat the chicken well rather than sit as a thin liquid in the pan. If you drag a spoon through it, it should leave a brief trail.
Cool the filling: Remove the pan from the heat and leave the filling to cool.
Prepare the pastry: Lightly flour your work surface with gluten free flour if needed. Roll out your gluten free flaky pastry into a rectangle. Cut the pastry into 8 equal rectangles. These will make the tops and bottoms of 4 chicken bakes.
Fill the pastry: Place 4 pastry rectangles onto a lined baking tray. Spoon the cooled chicken filling into the centre of these 4 rectangles, leaving a clear border around the edges. Try not to overfill them, as this can make the bakes harder to seal.
Add the pastry lids: Place the remaining 4 pastry rectangles on top of the filled pieces. Press around the edges with your fingers first, then use a fork to crimp and seal the sides. This helps hold the filling in as the pastry rises.
Score the tops: Use a sharp knife to lightly score diagonal lines across the top of each bake. Do not cut all the way through the pastry. The scoring is there to create the classic look and help the tops bake evenly.
Glaze: Brush the tops with beaten egg or a little milk if you want a more golden finish.
Bake: Bake at 180°C for 20 to 25 minutes, or until the pastry is golden, crisp, and cooked through. If your pastry needs a little longer, give it a few extra minutes. Gluten free pastry can vary depending on the recipe or brand used.
11. Cool slightly before serving: Let the chicken bakes sit on the tray for 5 minutes before eating. The filling will be very hot straight from the oven.
How to store and reheat
Let any leftovers cool fully, then place them in an airtight container in the fridge. Eat within 2 days.
To reheat, place the chicken bake on a baking tray and warm in the oven at 180°C until piping hot throughout. The oven is best because it helps bring back the crisp pastry.
Microwaving will heat the filling, but the pastry will turn soft, so it is not the best option if you want that flaky texture.
Can you freeze them?
Yes, these gluten free chicken bakes can be frozen, but they are best frozen before baking.
Assemble the bakes, seal the edges, then freeze them on a tray until firm. Once frozen, transfer them to a freezer bag or airtight container.
Bake from frozen at 180°C, adding extra time as needed, until the pastry is golden and the filling is piping hot. Keep an eye on them, as gluten free pastry can brown at different speeds.
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