Chicken and Tarragon Pie

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss carrot, parsnip and honey with a drizzle of olive oil on prepared tray and season with salt and pepper. Cook for about 20 minutes, until starting to caramelise.
3. Cut pastry in half and place both pieces on second prepared tray. Brush with egg and sprinkle with sesame seeds. When veggies have 10 minutes cook time remaining, bake pastry (on rack above vegetables) for 8-10 minutes, or until puffed and golden. Check regularly to avoid burning.
4. Heat butter and a drizzle of oil in a medium pot on high heat. Pat chicken dry and season with salt and pepper. Add chicken to pot and cook chicken for 1-2 minutes each side, until golden brown. Remove from pot and set aside on a plate to rest (chicken does not need to be cooked through yet).
5. Return same pot to medium heat, add onion and cook for 2-3 minutes, until softened. Thinly slice chicken and set aside with any resting juices. Add wine/stock to pot and allow to evaporate, about 1 minute. Whisk in Béchamel sauce and remaining stock, bring to the boil then simmer on low heat.
6. Add chicken, resting juices and tarragon stalks to pot and cook for 5-6 minutes, until sauce has thickened slightly and chicken is cooked through. Remove pot from heat and discard tarragon stalks. Stir through roasted vegetables, spinach and tarragon leaves. Season to taste with salt and pepper.
7. divide chicken and tarragon pie mixture between bowls and top with a piece of puff pastry.