Italian Chicken Pie

Step 1: Preheat oven to 200C.

Step 2: Put oil, onion, carrot and zucchini in a large heavy-based saucepan over medium-high heat and cook for 5 minutes and then add chicken and cook, stirring occasionally, for 5 minutes or until chicken is almost cooked through and then stir in olives and semi-dried tomatoes and cook for 2 minutes and then adding spinach and pour in sauce, reserving jar.

Step 3: Put stock and cornflour into reserved jar and secure lid and shake well to combine, then add to pan and cook stirring, for 2 minutes until sauce thickens.

Step 4: Season with salt and pepper and transfer mixture to a 25cm round ovenproof dish and scatter mozzarella over filling.

Step 5: Cut pastry into strips about 2cm thick and line edge of dish with pastry strips and then arrange strips over filling in a lattice pattern and brush pastry with a little of the beaten egg and sprinkle with oregano and sesame seeds, then bake for 15 to 20 minutes or until pastry is golden.