Creamy Deli Fresh Roast Garlic Chicken & Mushroom Pot Pies

1 280g pack Tegel Deli-Fresh Roasted Garlic Chicken Breasts, chopped
1 tbsp oil
1 onion, chopped
250g button mushrooms, sliced
1 cup light sour cream
1 tsp Dijon mustard
2 tbsp chopped parsley
2 sheets ready rolled puff pastry
Beaten egg for glazing

Preheat the oven to 200°C.

Heat the oil in a frying pan. Add the onion and cook over medium heat for 2 to 3 minutes. Add the mushrooms and cook for a further 3 to 4 minutes or until the mushrooms are tender. Stir in the chicken, sour cream, mustard and parsley.

Place the chicken and mushroom mixture into 3 or 4 individual ovenproof bowls or dishes. Cut the pastry to fit the top of the dishes. Brush the rim of the dishes with the beaten egg. Place the pastry over the dishes and seal the edges by pressing with a fork. Cut slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg.

Bake in the preheated oven for 15 to 20 minutes or until the pastry is golden brown.