1. In a saucepan, place all the ingredients and cover with water. Let the water come to a boil, then reduce the heat. Boil for 35 minutes or until the chicken is cooked. Skim off the foam from the top occasionally. Remove the chicken, let it cool, and shred it into thin fibers using two forks.
2. To make our chicken pie, pour the olive oil into a large frying pan, and when hot, add the dry and spring onions. Sauté until translucent, about 4-5 minutes. Add the mushrooms, carrot, corn, parsley, salt, and pepper. Simmer for 10 minutes until all the liquid is absorbed. Let it cool slightly.
3. In a bowl, whisk the eggs and add the milk, yogurt, halloumi, and nutmeg. Mix well and add the mushroom mixture. Add the shredded chicken and mix thoroughly.
4. Grease a baking pan measuring 23x33 cm and sprinkle the base with the semolina. Pour the filling into the pan and level the surface. Sprinkle with the breadcrumbs and halloumi cheese.
5. Bake in a preheated oven at 180°C (fan-assisted) for about 50 minutes, or until the surface is golden brown and the halloumi is nice and crispy. Let the chicken pie cool for 10-15 minutes before cutting.
