1.Toss chicken in flour to lightly coat. Heat half the oil in a large frying pan on medium.
2.Cook chicken, in batches, 2-3 minutes each batch, or until golden brown. Transfer to a large bowl.
3.Add remaining oil to pan. Cook leek 2-3 mins, or until softened slightly. Add garlic and mustard; cook, stirring, 30 seconds, or until fragrant.
4.Add wine and bring to the boil. Reduce heat. Crumble in stock cube; stir in pumpkin. Simmer, covered, 5 minutes, or until pumpkin is almost tender.
5.Stir cream, beans and chicken through pumpkin mixture. Bring to a simmer; simmer, uncovered, 2-3 minutes, or until chicken is cooked and beans are bright green and tender. Season to taste.
6.Spoon mixture into 4 x 1 1/2 cup-capacity ovenproof dishes.
7.Preheat oven to very hot, 220°C (200°C fan-forced).
8.Roll pastry out to a 24 x 30cm rectangle. Using a 12cm round pastry cutter, cut four discs from pastry. Cut four leaf shapes from pastry off-cuts.
9.Place pastry discs on top of each ramekin. Top each with a pastry leaf. Brush with egg.
10.Bake pies 10-15 minutes, until puffed and golden brown. Serve.