In a large saucepan with a lid, poach the chicken in the stock and wine with the bay leaf for 15-20 minutes.

Add all the vegetables and cook for a further 5 minutes. Here I also added another drop of white wine, some water and about 1 tablespoon of salted butter.

Remove the chicken and vegetables from the liquid and transfer to the pie dish.

In cup, mix the flour and milk. Add to the stock in the pan.

Add the coriander, sage, tarragon and oregano.

Pour the thickened sauce into the pie dish. Let it cool while the pastry is being prepared.

Using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly in this step to prevent the dough becoming warm.

Wrap the dough in clingfilm and chill for a minimum of 15 minutes and maximum of 30 minutes.

Now to roll out the pastry. On a lightly floured surfaces roll out the pastry until its the thickness of a pound coin.

Lay the pastry on top, press down the edges and trim.

Brush the top with melted butter or beaten egg, using the left over pastry, cut some shapes to decorate the top of the pie.

Make 2-3 slits in the top of the pie to allow steam to escape.

Rest for 5 minutes, serve with mash potatoes.