Instructions
To begin, preheat oven to 200C. Prepare the chicken by chopping it into 3cm chunks, trim the spring onions, cut into 1cm lengths, and chop up the mushrooms.
Pour one tablespoon of olive oil into a frying pan and add in the chicken chunks.
Place the frying pan on medium heat and cook the chicken, making sure to stir regularly so the chicken evenly cooks.
Add the spring onions and mushrooms to the pan and cook for 10 minutes or until the ingredients are golden in colour.
While the chicken, mushrooms and spring onions are cooking, unroll the pastry sheet on its paper.
Score a 3cm border around the edge of the pastry, but be careful not to cut all the way through. Then, very lightly score a large criss-cross pattern across the inner section.
Bruh the pastry with milk and then place the pastry, still on the paper, into the middle shelf of the oven.
Allow the pastry to cook for 17 minutes or until the pastry is fully cooked, as it will look risen and golden.
Stir in flour into the pan for one minute then slowly pour in the milk. Let it simmer on a medium heat until the pastry is ready, making sure to stir occasionally.
Once ready, turn the heat off, add the mustard and stir in your watercress, spinach and rocket leaves. Then season with salt and pepper.
When the pastry is ready, leave it to cool for a few minutes, remove the paper and then transfer to a serving board.
Use a sharp knife to cut around the border and cut through the top few layers of pastry only.
Next, use a spatula or fish slicer to carefully lift the pastry and remove the inner section, leaving a layer of pastry at the bottom so it resembles a lid.
Pile in the chicken and mushroom filling and then fold the pastry over.
Your delicious chicken pie is now ready to serve.
