Chicken And Chive Pot Pies | Donna Hay

Ingredients

• ⅓ cup (50g) plain flour
• sea salt and cracked black pepper
• 1kg chicken thigh fillets, trimmed and chopped
• 1 tablespoon extra virgin olive oil
• 1½ cups (375ml) single cream
• 4 green onions, thinly sliced
• ¼ cup finely chopped chives
• ¼ cup chopped flat-leaf parsley
• 1 teaspoon finely grated lemon rind
• 2 sheets frozen all-butter puff pastry, thawed
• 1 egg, lightly beaten