Chicken Pie with Roasted Winter Vegetables

Steps

1. oven to 220°C. Line two oven trays with baking paper
2. Toss all roasted winter vegetable ingredients on first prepared tray with a drizzle of oil. Season with salt and pepper, roast for about 25 minutes until golden brown.
3. Cut pastry into quarters and place on second prepared tray. Brush with whisked egg and sprinkle with sesame seeds. Bake above vegetables for 14−16 minutes until puffed and golden. Check regularly to avoid burning.
4. Pat chicken dry and season with salt and pepper. Heat a drizzle of oil in a large fry pan on high heat. Fry chicken for 4−5 minutes each side until golden brown and cooked through. Remove from pan and set aside on a plate to rest. When chicken is cool enough to handle, slice into 1cm strips.
5. Add white wine to pan, allow to bubble and evaporate while rubbing the bottom of the pan with a wooden spoon. When wine has almost evaporated, add sour cream, water and chopped spinach. Turn heat to low and stir to combine until spinach has wilted, then remove from heat.
6. Add roasted winter vegetables and chicken back to pan with sauce. Season with salt and pepper to taste and toss to combine.
7. Divide chicken and roasted winter vegetables between bowls and top with one piece of puff pastry per person.