Preheat the oven to 190° C (375° F)
Preparation time: 15 minutes
Cooking time: Under 2 hours

Preparing the crust

Mix all of the ingredients except the baking powder in a large bowl with a blender or by hand.
Add baking powder and mix with a fork. Set aside while filling is prepared.

Preparing the filling

Poach chicken breasts in salted water until cooked through. Let cool. Dice chicken into small pieces.
In large frying pan, heat oil over medium-high heat. Cook onions and garlic for 5 minutes or until softened. Stir in stewed tomatoes, hearts of palm and olives. Bring to a boil. Reduce heat to simmer and cook for 15 minutes, stirring occasionally, or until tender but not runny.
Stir in corn, peas and parsley. Season to taste with salt and pepper and remove from heat. Filling should cool before assembling pie.

Assembling the pie

Roll out two-thirds of dough to large rectangle. Fit into bottom and up sides of 33 x 23 cm / 13 X 9-inch (3 L) glass baking dish. Spoon in filling.
Roll out the remainder of the dough and place over filling. Pinch edges of dough together to seal. Flute edges if desired or crimp with a fork.
Bake at 375° F (190° C) for approx. 35 minutes until dough is golden.