Chicken and mushroom pie

Base:
1 cup uncooked white or brown rice
2 cups hot water
2 tablespoons butter
1 egg
2 gherkins, finely diced
Filling:
2 shallots, chopped
250 grams chicken, diced
100 grams mushrooms, sliced
2 tablespoons butter
2 tablespoons old fashioned mustard
1/4 teaspoon pepper
1 cup of milk
1 cup grated cheese
3 tablespoons chopped parsley
3 eggs, beaten
grated parmesan cheese
paprika

1. Place rice and water into a 23 cm pie dish. Cook white rice on high (100% power) for 12 minutes or until water is absorbed. For brown rice follow instructions on pack.
2. Stir in butter, egg, diced gherkin and press mixture onto the base and sides of pie plate.
3. Cook chicken on HIGH (100% power) for 4 minutes. Add mushrooms and cook on HIGH (100% power) for a further 2 minutes.
4. Spread chicken, mushrooms and shallots over rice.
5. Melt butter on HIGH (100% power) for 1 minute. Add milk, mustard and pepper. Stir and cook on HIGH (100% power) for 4 minutes. Stir half way through cooking time. Whisk until smooth.
6. Stir cheese, parsley and beaten eggs into sauce. Pour sauce over chicken mixture, sprinkle with parmesan cheese and dust with paprika.
7. Cook elevated in HIGH (100% power) for 5 minutes then on MEDIUM-HIGH (70% power) for 7 minutes. Garnish with chopped parsley.