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

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

Assembly

• 1 medium egg, beaten