Chicken and Spinach Pie

This is a yummy recipe I found on the ABC website some time ago from their 'Sunday Chef' program. Can't find it there now so I'm not sure who created it.
It is reasonably easy. The pastry takes a lot of punishment when being rolled out but still tasting good (pastry isn't my forte) and the cornmeal in it is quite delicious. I've made a few changes from the original.

...Chicken and Spinach Pie...

You need:
1 2/3 c plain flour
1/4 c polenta
pinch of salt
100 g butter
1 egg
2 tspn white vinegar
4 tbspn of iced water (or enough to bind)
Filling:
breasts from a cooked chook, chopped
1 bunch silverbeet or spinach, stalks removed and leaves chopped
1 tbspn olive oil
1 tbspn butter
1 clove garlic
1/4 c pinenuts
100 g chopped pancetta or bacon
2 eggs
3/4 c of cream (or ricotta)
salt, pepper, fresh herbs like thyme for seasoning

Mix the flour and polenta. Rub in the butter. Mix wet ingredients and add to dry, mixing until binds together. Divide in 2 and chill for 30 mins (or longer is OK).

Preheat oven to 180 degrees. Fry garlic in oil and butter in medium frypan or large saucepan, then add bacon, then spinach. Cook until excess moisture has reduced. Add chicken and pinenuts, transfer to bowl to cool. Add eggs and cream, mix, then seasoning if desired.

Roll out pastry and line bottom of greased pie dish. Spoon in filling. Place lid over top and cut off excess. Brush with water or eggwhite and pinch sides together. Cut vents in top and bake for 45 mins. Lovely warm or cold with a green salad.