Heat olive oil in a pan, fry the chicken pieces for a few minutes until browned. Remove from heat and stir in the milk.
In a bowl, mix the cream cheese and the contents of the sachet. Season with salt and pepper and add garlic powder.
Add the cooked chicken to the cream cheese mixture together with lightly steamed broccoli.
Pre-heat oven to 180 C.
Roll out the puff pastry using a rolling pin and flour.
Using a pizza cutter, slice the puff pastry dough into 12 triangles using the width of the pastry as your long triangle side.
On a greased baking tray, arrange triangles in ring so short sides of triangles form a 12 cm circle in centre. Dough should overlap. Dough ring should look like a sun and the pointed sides point out.
Using a fork, press down on the overlapping sides to pinch them together.
Scoop the chicken and broccoli mixture evenly around the circle, then pull the points of the triangles gently over the top of the mixture, tucking under the dough to secure the ring.
Repeat around the ring until entire filling is enclosed.
Brush with beaten egg. Bake at 180 C for 20 minutes or until the puff pastry ring is lightly browned and golden.
Slice and serve with assorted roasted veggies.