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Greggs' pastries and savoury delights are a British institution, providing an abundance of convenient grab-and-go options. Yet it's entirely possible to replicate Greggs' offerings at home without needing to venture to the shops.

Recipe developer and TikTok creator Amy Sheppard recently unveiled her recipe for chicken, bacon and leek bakes, which taste identical to Greggs' version. Better still, the entire process is straightforward and takes practically no time whatsoever to prepare. 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 provides an excellent way to utilise leftover chicken, though you can equally purchase it ready-prepared from the supermarket. There's no need to make the pastry from scratch either - ready rolled puff pastry will do perfectly well, reports The Mirror.

Amy's video has already racked up over 20,600 views, garnering 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 fancy having a go at recreating one of Greggs' legendary bakes at home, here's what you need to do.

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 splash of oil in a large non-stick frying pan. Add the bacon lardons and cook over a medium heat for five minutes until beginning to crisp up.

Stir through the leeks and cook for a further three minutes, stirring frequently until softened. Add the flour to the pan and stir until absorbed into the oil and beginning to sizzle.

Pour in half the stock and stir over the heat until thickened and bubbling. Add the remaining stock and bring back to the boil while stirring.

Remove from 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 measuring approximately 12cm x 10cm. Place the pastry rectangles onto a sheet of greaseproof paper.

Divide the filling amongst the pastry and spread evenly, leaving a 1.5cm border around the edge. Divide the second sheet of pastry into four equal rectangles.

Lay them on top of the filling, pressing the edges of both pastry sheets together firmly.

Use the prongs of a fork to create indents all around the edges and trim to neaten.

Carefully lift the greaseproof paper onto a baking tray. Brush with beaten egg.

Score light diagonal lines using the back of a dinner knife, before baking in the oven for 20-25 minutes or until fully cooked through.