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Gather and prepare your ingredients. Preheat the oven to 220C / 200c fan.
Heat the olive oil for the gratin in large oven-proof frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened. Add the garlic and cook for a further minute, until fragrant.
Add the chicken pieces. Cook for 4-5 minutes, until lightly browned on the outside and cooked through.
Add the artichoke hearts, baby spinach, and peas and cook until the spinach wilts.
Sprinkle over the flour and nutritional yeast. Stir to incorporate.
Pour over the milk and stir to combine. Keep stirring over the heat for 4-5 minutes, until the sauce has thickened and is as lump-free as possible.
Add the mustard and adjust seasoning to taste.
Place the panko and oil into a small bowl and toss to coat. (It might help to use your hands to massage the oil into the crumbs).
Sprinkle this over the contents of the pan. Place into the oven and cook for 12-15 minutes, until golden brown and bubbling.