Chicken, leek and pumpkin pot pies

Ingredients

• 500 grams chicken breast fillets, cut into 2cm cubes
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 leek, pale section only, thinly sliced
• 2 cloves garlic, crushed
• 2 tablespoons mustard powder
• 1 1/4 cup (310ml) dry white wine
• 1 large salt-reduced chicken stock cube
• 450 grams jap pumpkin, peeled, cut into 2cm pieces
• 300 millilitres reduced-fat thickened cream
• 100 grams green beans, topped, cut into 2cm lengths
• 1 375g block frozen butter puff pastry, thawed
• 1 egg, lightly beaten