Chicken Pie

Ingredients for dough:
[ ] 2 cups Nature's Choice gluten-free self-raising flour
[ ] ¾ cup tapioca flour
[ ] ¼ teaspoon salt
[ ] 1 tablespoon honey
[ ] 1 teaspoon apple cider vinegar
[ ] ⅓ cup butter, melted
[ ] ¾ cup warm water

Filling:
[ ] 500 gram deboned cooked chicken
[ ] 25 grams butter
[ ] 180 grams mushrooms
[ ] 80 grams red onion
[ ] 2 black garlic cloves
[ ] 2 tablespoons tapioca flour
[ ] 300 ml chicken stock (strained liquid after steaming chicken in pressure cooker)
[ ] 120 ml goat milk
[ ] 1 teaspoon dijon mustard
[ ] 1 teaspoon thyme
[ ] ⅛ teaspoon salt
[ ] ¼ teaspoon black pepper
[ ] 8 grams finely chopped fresh parsley

For finishing:
[ ] 1 tablespoon butter, melted

Method:
[ ] Melt the 25 grams butter in a large pot over medium heat
[ ] Add the finely chopped red onion and cook until softened
[ ] Add the sliced mushrooms and cook until they have released their moisture and most of the liquid has evaporated
[ ] Stir in the finely chopped black garlic and cook for 30 seconds until fragrant
[ ] Whisk the tapioca flour together with the goat milk until completely smooth to form a slurry
[ ] Reduce pot to lowest heat and add the chicken stock, bring it just to a gentle simmer
[ ] Stir in the Dijon mustard, thyme, salt and black pepper
[ ] While stirring continuously, slowly pour in the tapioca slurry
[ ] Cook for 1 minute, not longer, stirring constantly, until the sauce thickens and becomes glossy
[ ] Remove the pot from the heat
[ ] Fold in the cooked deboned chicken until evenly coated with the sauce
[ ] Stir through the finely chopped fresh parsley
[ ] Allow the filling to cool completely
[ ] Add the gluten-free self-raising flour, tapioca flour and salt to a large mixing bowl
[ ] Add the honey, apple cider vinegar and melted butter
[ ] Gradually add the warm water while mixing until a soft, smooth and pliable dough forms
[ ] Knead gently for 3 minutes until smooth
[ ] Cover and allow the dough to rest for 30 minutes
[ ] Divide the dough into two portions: ⅔ for the base and ⅓ for the top
[ ] Grease a 28 cm pie dish with 10 grams butter
[ ] Roll out the larger portion of dough and line the pie dish, allowing the pastry to overhang the edges slightly
[ ] Spoon the cooled filling evenly into the pastry shell
[ ] Roll out the remaining dough and either cover the pie completely or cut it into strips to create a lattice top
[ ] Trim, seal and crimp the edges
[ ] If using a full top crust, cut a few small vents to allow steam to escape
[ ] Brush the pastry with the melted butter
[ ] Bake for 40 minutes at 170°C
[ ] Allow the pie to rest for 30 minutes before slicing and serving