Chicken and Tarragon Pie

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Toss carrots, parsnips and honey with a drizzle of olive oil on prepared tray and season. Cook for about 25 minutes until starting to caramelise.
2. Cut pastry into quarters and place pieces on second prepared tray. Lightly whisk egg, brush onto pastry and sprinkle with sesame seeds. When veggies have 12 minutes cook time remaining, cook pastry (on rack above veggies) for 8-12 minutes, or until puffed and golden. Check regularly to avoid burning.
3. Heat butter and a drizzle of oil in a large pot on high heat. Pat chicken dry and season. Cook chicken for about 3 minutes, turning, until golden brown, transfer to a plate (chicken does not need to be cooked through yet). Reserve pot.
4. Finely dice onion and roughly chop tarragon leaves. Return pot to medium heat, add onion and cook for 2-3 minutes until softened. Add wine/stock to onion and allow to evaporate, about 1 minute, stirring continuously. Whisk in béchamel sauce and stock, bring to the boil then simmer on low heat.
5. Add chicken, resting juices, peas and tarragon stalks to pot and cook for 5-6 minutes, or until sauce has thickened slightly and chicken is cooked. Remove pot from heat and discard tarragon stalks. Stir through cooked vegetables, spinach and chopped tarragon leaves. Season to taste.
6. To serve, divide chicken and tarragon pie mixture between bowls and top with puff pastry.