To make the dough, place all the dry ingredients in a bowl and blend well.
Add the oil and egg and stir until combined.
Add the boiling water, gradually until you have a dough. Firm up with your hands.
Cover and let sit for 30 minutes to firm up.
To make the filling melt the butter in a saucepan and add the onion. Gently saute for 5 minutes until soft.
Add the chicken and cook on a medium heat for 10-12 minutes until cooked through.
Add the seasonings and cream cheese and cook for a further 2 minutes until the cream cheese has melted.
Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
Place the circles in a well greased muffin tin and ensure that all the sides are covered.
Spoon the filling into the pie cases.
Cut strips of rolled pastry and place them on the top of the pie, gently pressing around the edges.
Glaze with the beaten egg.
Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.