Easy chicken and vegetables with mini puffs

470g pack chicken fillets
1tbsp oil
150g mushrooms,quartered
2 x 295g cans batchelors condensed cream of chicken soup
200g frozen sweetcorn
200g ready to roll puff pastry
1 med egg
mash and carrots to serve

Preheat oven to 220c/200cfan/gas 7.Cut the chicken into bite-size pieces and fry in the oil until lightly browned.Add mushrooms and cook for 5 min,stirring.Transfer to a saucepan and add the can of soup,sweetcorn and 150ml water.Cover and simmer gently fo 10 min.Cut out 16 small rounds from the pastry.Put on a baking fray,brush with beaten egg and bake for 10 min.(freeze any leftover pastry).Share the chicken mixture between 4 dishes,top with the pastry rounds and serve with mash and carrots.