Chicken, Wild Mushroom and Cider Pie

Shortcrust Pastry

• 500 g plain flour plus extra for dusting
• 270 g unsalted butter cold, diced, plus extra for greasing
• 140 - 170 g water ice cold
• 1 tsp fine sea salt

Filling

• 2 Tbsp unsalted butter diced
• 450 g fresh wild mushrooms (mixed), sliced or quartered
• 140 g dry cider room temperature
• 2 tsp fresh thyme leaves
• 295 g condensed cream of chicken soup, tinned (1 tin)
• 2 Tbsp Dijon mustard
• 500 g chicken breasts cut in pieces (4-5 cm)
• ½ tsp fine sea salt plus 1 pinch
• ⅛ tsp ground black pepper

Assembly

• 1 medium egg beaten