Deconstructed Chicken Pesto Pie

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Finely chop broccoli and onion and thinly slice courgette. Thinly slice spinach and set aside separately.
2. Toss broccoli, onion and courgette on first tray with a drizzle of olive oil and lemon juice. Season and roast in oven (on lower shelf) for about 10 minutes, until tender. Once cooked, set aside to keep warm.
3. While veggies cook, beat egg in a small bowl. Cut pastry into quarters and then triangles. Separate triangles and place on second tray. Brush each triangle with egg, then sprinkle with sesame seeds. Season and bake (on rack above vegetables) for about 10 minutes until puffed and golden.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and season, then cook for 5-6 minutes each side (depending on thickness), until golden and cooked through. Set aside to rest, covered. Reserve pan. When cool enough to handle, slice chicken into 1cm thick strips and reserve any resting juices.
5. Wipe pan clean and return to medium heat. Add white wine/stock and allow to bubble and evaporate. When almost evaporated, reduce heat to low and stir through sour cream, water, mustard, salt and pesto. Remove from heat and stir through spinach, roasted vegetables, chicken and any resting juices. Season to taste.
6. To serve, divide chicken pesto pie between bowls and top with one piece of pastry.