Beef Potpies

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1 zucchini, cut into 1/2-inch chunks

1/4 pound mushrooms, quartered

1 tomato, coarsely chopped

1 cup boiled Idaho potatoes, cut into 1/2-inch chunks

12 ounces roasted beef, preferably eye-round roast, cut into 1-inch pieces

3 tablespoons all-purpose flour

1 1/2 cups chicken broth 1 tablespoon

Dijon mustard

1 teaspoon salt

1 tablespoon chopped fresh parsley

1 (1-pound) package puff pastry, thawed

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