Tender chicken in a creamy mushroom sauce topped with a flaky golden pastry lid.
A deceivingly simple recipe, ideal for a tasty midweek meal. Serves 4.

Ingredients:
4-5 skinless, boneless chicken thighs
300g chestnut mushrooms
1 bunch of spring onions
1 teaspoon mixed herbs
1 tablespoon vegetable oil
1 sheet ready rolled puff pastry
2 tablespoons plain flour
300ml milk
Mixed bag of rocket, spinach and watercress

Method:
1. Heat the oven to 200°C (fan 180°C/gas 6).

2. Remove any fatty bits or sinew from the chicken and cut into small pieces.

3. Add the oil to a large frying pan and stir the chicken and mixed herbs until nearly cooked.

4. Thinly slice the spring onions and roughly chop the mushrooms. Add to the chicken and cook gently for 10 minutes.

5. Unroll the pastry onto a baking tray, keeping it on its paper backing. Score a 3-4cm border all around the edge then lightly score a crisscross pattern across the middle section.

6. Brush the pastry with a drop of milk and pop in the oven for approximately 18-20 minutes until golden.

7. Add the flour to the pan and cook for a minute, then gradually stir in the milk to make a creamy sauce.

8. Take the pan off the heat and stir through half of the mixed green leaves. Season well.

9. After removing the pastry from the oven, leave to cool for five minutes. Use a knife to cut round your border on just a few top layers of the pastry, leaving some as a bottom layer.

10. This next part is a bit fiddly. Using two fish slices, carefully lift off the crisscrossed middle part of the pastry and put it to one side. You could do this in two halves if you find it easier.

11. Roughly chop the other half of the green leaves, then place them on the base of your pie. Top with the chicken mixture and carefully replace the pastry lid.

12. Serve with a selection of seasonal vegetables.