Place the shredded chicken, veg and cream cheese in a saucepan and season with garlic powder, salt and pepper.
Once the cream cheese has melted, set aside and allow to cool.
On a floured surface, cut the pastry into squares. Spoon 2 tablespoons of the chicken mixture onto the one end of the pastry and fold over the pastry. Pinch the sides together to seal.
Whisk the egg and milk together in a bowl and brush the pastry.
Bake for 15-2- minutes, until the pastry is golden brown. Serve warm.