Chicken and vege pan pie

Instructions

1 Mix flour, polenta and a pinch of salt together in a bowl. Add spread and rub in until mixture resembles breadcrumbs. Add egg to mix with enough cold water to bind. Turn onto a floured surface and knead for a few minutes. Wrap and chill for 30 minutes before using.

2 Preheat oven to 180ºC. Meanwhile, to prepare pie filling, lightly grease a pan pie dish. Cook onion in oil spray until softened. Add mushrooms and cook for a few minutes with tarragon. Place in pie dish passata and chicken.

3 Roll out pastry on a lightly floured surface large enough to be pie top. Cover filling with pastry. Prick surface several times with a sharp knife to allow steam to escape. Cook for 25-30 minutes until pastry is golden brown.

4 Steam vegetables and serve with pie.