Make the Dough:

1. Add the cold cubed butter to the flour and start mixing with a spoon, then finish with your hands. Press and combine lightly — do not knead.
2. Add the whole egg and mix in. Add cold water one tablespoon at a time, starting with 2 tablespoons, until the dough comes together and feels firm. Add up to 5 tbsp if needed.
3. Place the dough in a zip-lock bag or plastic wrap and refrigerate for 30 minutes.
4. Take about two-thirds of the dough out of the fridge. No rolling pin needed — simply press the dough directly into the 30 x 20 cm (approx 13 x 9 inch) baking dish with your hands, working it evenly across the base and up the sides. This is easier than it sounds, and it’s exactly how I do it. I use this rectangular ceramic baking dish — it goes from oven to table beautifully and is exactly the right size for this pie.

5. Spread the filling evenly over the dough base.
6. Roll out the remaining dough and lay it over the filling to form the top crust. Press the edges to seal. Bake at 180°C (350°F) for approximately 30 minutes, until the crust is cooked through and lightly golden on top.

Make the Filling:

1. In a medium saucepan over medium heat, add a little olive oil and cook the chopped onion until softened, about 3–4 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the shredded chicken, corn, peas, herbs, a little salt and black pepper. Stir to combine and cook for a couple of minutes. Go easy on the salt — many broths are already salty, so adjust at the end.
3. In a small cup, dissolve the tablespoon of flour in a splash of broth, stirring until completely smooth. Stir this into the remaining broth.
4. Pour the broth into the pan and stir well. Add the tomato paste (or ketchup) and the sliced olives. Simmer for 8–10 minutes until the filling thickens. Taste and adjust seasoning.