Chicken and Tarragon Pie

Steps

1. Oven to 230°C.
2. Roast veggies Toss carrot and parsnip with a drizzle of olive oil on a lined oven tray and season. Cook for about 25 minutes, until starting to caramelise.
3. Cook pastry Cut pastry into quarters and place pieces on a second lined tray. Lightly whisk egg and brush over pastry. When veggies have 12 minutes cook time remaining, place pastry on rack above veggies for 8-12 minutes, or until puffed and golden. Check regularly to avoid burning.
4. Sear chicken Heat 1 Tbsp butter and a drizzle of oil in a large pot on high heat. Pat chicken dry and season. Cook chicken for 1-2 minutes each side, until golden brown. Transfer to a plate to rest (chicken will finish cooking in step 5).
5. Make sauce Return pot to medium heat with wine/stock and allow to evaporate, about 1 minute, stirring continuously. Whisk in Béchamel sauce and stock, bring to the boil, then simmer on low heat.
6. Finish pie Add chicken, resting juices and tarragon stalks to pot. Cook for 5-6 minutes, or until sauce has thickened slightly and chicken is cooked through. Remove pot from heat and discard tarragon stalks. Roughly chop tarragon leaves and stir through pot with roasted veggies and spinach. Season to taste.
7. Divide chicken and tarragon pie mixture between bowls and top with puff pastry.