1 tbsp vegetable oil

2 onions, finely chopped

380 g mushrooms, sliced

600 g skinless chicken thigh fillets, cut into 1 cm strips

2 garlic cloves, crushed

2 tbsp plain flour

1 reduced-salt chicken stock cube, made up to 300 ml

100 g soft cheese

15 g fresh flat-leaf parsley, finely chopped

375 g pack ready-rolled lighter puff pastry

1 egg, beaten

500 g fresh greens, stalks removed, leaves shredded

Salt and pepper, to taste

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Preheat the oven to gas mark 7 (220 °C / 425 °F), or 200 °C fan (400 °F).
Heat vegetable oil in a large deep frying pan over medium heat. Add chopped onions and cook for 5 minutes until softened.
Add sliced mushrooms and increase heat to high; fry for 5 minutes until liquid has evaporated.
Add chicken strips and crushed garlic; fry for 5 minutes. Chicken need not be fully cooked.
Stir in plain flour, reduce heat to medium, and gradually add the prepared chicken stock while stirring until smooth.
Stir in soft cheese and parsley, then season with salt and pepper to taste.
Transfer the mixture to a deep baking dish (about 20 × 25 cm). Brush the rim with beaten egg.
Cover with puff pastry, trim excess, and crimp the edges to seal. Brush the top with remaining beaten egg and cut a small slit in the center.
Bake for 20–25 minutes or until pastry is puffed and golden brown.
Meanwhile, steam or cook shredded greens for 8–10 minutes until tender; season lightly.
Remove pie from oven, rest for a few minutes, and serve with the greens.

Ensure mushroom liquid is fully evaporated before adding chicken to prevent soggy pastry.

You can prepare the filling ahead of time and refrigerate until ready to bake.

Substitute chicken thighs with breasts for a leaner option.

Use gluten-free flour and pastry for a gluten-free version.

Cool leftovers completely before storing in the fridge or freezer.