Melt 40g butter in a large deep non-stick pan over medium high heat. Add chicken and cook for 5-7 minutes or until lightly browned but not cooked through. Transfer to a plate and set aside.

Melt remaining butter in same pan. Add bacon, onion and garlic and cook stirring for 5 minutes until softened and bacon is starting to brown.

Stir in flour and crumbled stock cube and cook for 1 minute or until pale and crumbly. While stirring continuously, add milk gradually, stirring constantly between additions until mixture is smooth.

Bring to a gentle boil and cook, stirring for 5 minutes until thickened. Sprinkle over parsley and stir to combine.

Return chicken to pan, along with frozen vegetables and simmer for 1 minute. Season with pepper. Remove from the heat. Set aside to cool until warm.

Preheat the oven to 200°C fan forced. Cut pastry into four circles large enough to fit over the ramekin with a 1 cm overhang. Use tip of a knife to cut a small vent in the centre of each pastry round.

Place ramekins on an oven tray and brush rims of ramekins with egg. Divide filling between four, one-cup, ovenproof dishes or ramekins. Place pastry on ramekin, pressing lightly to attach to rims.

Brush pastry with egg. Bake for 20 minutes or until puffed and golden.