Preheat the oven to 180 degrees Celcius
In a frying pan fry the onion until transparent.
Add garlic, chicken mince & fry until the chicken is cooked.
Add the flour, chicken stock, cream, corn, carrot and mustard. Simmer gently for about 15 - 20 minutes until the carrot is soft.
Season to taste and leave the mixture to cool.
Once cooled, fill your pie shells as you normally would.
Brush with egg.
Bake for 25-30 minutes until golden.