CRUST:

1. Start by making the dough for the crust.
2. In a bowl, mix all the flours and salt until well combined.
3. Transfer to a food processor and add cold, cubed butter. Pulse a few times until the mixture resembles coarse crumbs.
4. Add the egg and pulse again until a dough forms.
5. Remove the dough, divide it into two equal portions, and shape each into a flat disc.
6. Wrap in plastic wrap and chill in the fridge until ready to use.
   (For more details, check the original recipe link in my post).

FILLING:

1. Season the raw chicken generously with salt and pepper.
2. Heat a pan over medium heat and add avocado oil. (See my note in the post: I cooked extra chicken to have leftovers for the week.)
3. Place the seasoned chicken in the pan and brown on one side.
4. Once golden brown, flip the chicken, cover the pan, and let it cook in its own juices and steam for about 25 minutes.
5. While the chicken cooks, wash, dry, and chop the vegetables.
6. When the chicken is done, remove it from the pan, transfer to a bowl, and set aside.
7. Add chopped onions to the same pan (add more avocado oil if needed) and sauté until translucent.
8. Add mushrooms and carrots and cook for about 10 minutes, stirring occasionally.
9. Pour in the chicken stock, bring to a boil, then reduce to a simmer for 5 minutes.
10. Temper the heavy cream: Before adding, mix a little of the hot liquid into the cream to prevent curdling, then stir it into the pan.
11. Simmer for a few more minutes, seasoning with salt and pepper to taste.
12. Chop the cooked chicken and add it to the filling mixture.
13. In a small bowl, mix arrowroot powder with cold water, then temper it with some of the hot liquid before adding it to the pan. Stir well and simmer for a few more minutes until thickened.
14. Add asparagus and chopped fresh parsley at the very end—they’ll continue to cook in the oven, so you don’t want them to get mushy.

ASSEMBLY:

1. Preheat your oven to 375°F (190°C).
2. Divide the filling between two individual pie dishes.
3. Prepare an egg wash by whisking one egg white with 1 tsp of water.
4. Take the chilled dough out of the fridge. Using two sheets of parchment paper, a rolling pin, and some tapioca flour, roll each dough ball into a thin sheet.
5. Carefully transfer the crust over the pie dishes using the bottom parchment sheet for support.Cracks? Don’t worry! Handle the dough gently and use the egg wash to seal small cracks. It will come together in the oven.
6. Brush the top with egg wash to give it a golden finish.
7. Cut three small slits in the center of each crust to allow steam to escape.
8. Bake for 18–20 minutes or until the crust is golden brown. Let the smell guide you—it’s ready when it’s beautifully golden.