1

Heat oil in a large saucepan over medium-high heat. Cook carrot, celery, onion and garlic, stirring, for 5 minutes or until onion has softened.

2

Add stock, chicken and silverbeet and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until chicken is almost cooked through. Combine cornflour and milk in a small bowl until smooth. Add cornflour mixture to chicken mixture and cook, stirring, for 2 minutes or until sauce has thickened. Stir in peas. Pour chicken mixture into a round 1.5 litre (6-cup) capacity (24cm top measurement) pie dish and set aside to cool completely.

3

Preheat oven to 200°C or 180°C fan-forced. Place flour in a large bowl. Using your fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Add parmesan, thyme leaves and 2 teaspoons cold water. Stir until mixture just comes together, adding a little extra cold water if needed.

4

Turn dough onto a lightly floured surface and knead until smooth. Roll dough until 2mm thick. Cut into ten 2cm-wide strips (re-rolling scraps if needed). Arrange strips over cooled pie in a lattice pattern. Bake for 30 minutes or until pastry is golden and filling is starting to bubble. Serve topped with extra thyme.