Step 1

Preheat oven to 200°C (180°C fan forced).

Step 2

Heat oil in a large saucepan over medium heat, cook garlic, leek, fennel and mushrooms, stirring, for 5 minutes or until vegetables soften.

Step 3

Stir in wine, bring to the boil. Reduce heat, simmer, 3 minutes. Add chicken and cream, bring to the boil. Reduce heat, simmer 10 minutes or until chicken is cooked through and sauce has thickened slightly. Stir in mustard and parsley.

Step 4

Spoon filling into four 1½ cup (375ml) ovenproof bowls or dishes. Cut pastry sheets in half, trim halves into 12cm x 18cm (4¾-inch x 7¼-inch) rectangles. Place a pastry rectangle on each bowl, pressing down gently to seal. Brush pastry with egg. Using a small sharp knife, score five lines on each pastry lid at 2.5cm (1-inch) intervals; sprinkle tops wtih fennel seeds and salt.

Step 5

Bake pies for 25 minutes or until pastry is puffed and golden.