• Makes 10 portions

    1. Combine Macphie Béchamel with Butter Sauce cooked diced chicken, diced carrots, sweetcorn, peas, onions diced cooked leek and salt and pepper together in a bowl.
    2. Divide this into small, individual oven-proof dishes.
    3. Top with uncooked puff pastry then brush with Macphie Glenglaze®.
    4. Bake at 220ºC (428ºF) for 25 minutes or until golden brown and serve with spring vegetable and potatoes.


  • 1 litre Macphie Béchamel with Butter Sauce
  • 800g cooked diced chicken
  • 100g diced carrots
  • 100g frozen peas
  • 100g sweetcorn
  • 100g chopped onions
  • 50g diced cooked leek
  • Salt and pepper
  • 1 kilo puff pastry
  • Macphie Glenglaze®