1. Combine 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 Glen Glaze
    4. Bake at 220ºC 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