Step 5: Add the butter and let it melt, then add the flour and stir to coat the vegetables. Cook just long enough to take the raw floury edge off, but without browning the flour, 2-3 minutes. Add the stock, stirring to scrape up any bits stuck on the bottom of the pan. Bring to a simmer and season with salt and pepper. If using cream, add it now; if not, add the additional 250ml stock. Season again.

Step 6: Separate the chicken meat from the bones, discarding skin and cartilage. Add the chicken, greens, tarragon and chives to the pan and stir well.

Step 7: Preheat the oven to 215°C/205°C fan/gas mark 7.

Step 8: Roll out the puff pastry on a lightly floured surface to a roughly 30cm circle, oval or square, depending on the shape of your pot. Place the dough atop the filling, letting some dough hang over.

Step 9: Use a pastry brush to coat the top of the dough with the beaten egg. Using a sharp paring knife, make a few slits in the centre of the dough to allow some steam to escape (this will properly thicken the filling and keep the crust flaky). Bake until the pastry is deeply golden brown (the colour of a good croissant) and the filling is bubbling up, 45-55 minutes. Let cool slightly before serving.

Roxane Gay shares her ultimate comforting chicken pie recipe