Rinse chicken, salt, and fry in the oven until ready. Cool, bone, and mince the filet. Add sautéed onion, chopped greens, a bread stick soaked in milk, butter, salt, pepper and nutmeg, and mix.

Roll out puff dough flat, and halve it. Place one of the sheets in the baking form; arrange the stuffing and champignons stewed with cream onto it. Cover with another sheet of dough; pinch the edges, working a hole on the top, and brush with liaison. Put the pie in the oven and bake for 45 minutes.