Chicken Zucchini And Kale Pot Pies | Donna Hay

Ingredients

• 1½ cups (190g) shredded cooked chicken
• 1 x 120g zucchini (courgette), grated
• ½ cup (20g) finely chopped kale leaves, stems removed
• ½ cup (125ml) single (pouring) cream
• 1 teaspoon Dijon mustard
• ½ cup (40g) finely grated parmesan
• sea salt and cracked black pepper
• 1 egg, beaten
• 2 sheets store-bought shortcrust pastry, thawed