• In a bowl, combine chicken, lemon juice, and soy sauce. Marinate for about 10 to 15 minutes. Drain meat, reserving liquid.
• In a wide pan over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. 
• Add chicken and cook for about 3 to 5 minutes or until lightly browned. Remove from pan and set aside.
• Wide down pan as needed. Add butter. When it begins to melt, add onions and garlic and cook until limp. 
• Add flour and cook, stirring regularly, until lightly browned, bubbly and begins to smell "nutty'.
• Add water and reserved marinade,, whisking vigorously to prevent lumps. Bring to a boil until smooth and slightly thickened. 
• Return chicken and chorizo to pan. Season with salt and pepper to taste. Lower heat, cover and cook for about 15 to 20 minutes or until chicken is cooked through.
• Add carrots and cook for about 3 to 5 minutes or until tender. 
• Add green peas, mushrooms, Vienna sausage, and evaporated milk. Stir to disperse. Continue to cook for about 3 to 5 minutes or until vegetables are heated through and sauce is thickened.
• Transfer filling onto an oven-safe baking dish. Gently top filling with the crust and seal edges with a fork, trimming edges if necessary. Cut about a 1-inch vent on the crust.
• In a bowl, combine egg wash: egg and water. Whisk together until well blended. Lightly brush top of crust.
• Bake pie in a 400 F oven for about 20 to 30 minutes or until filling is bubbly and crust is golden. If needed, cover edge of crust with strips of foil at the last 5 to 10 minutes to prevent from excessive browning. Remove from heat. Allow to stand for about 5 minutes and cut into serving portions.

For the Crust

• Cut butter into cubes and freeze for about 1 hour. 
• In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for about 30 minutes.
• Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. 
• Add shortening. Work mixture together until resembling coarse cornmeal, with pea-like, butter-speckled pieces.
• Slowly drizzle in water and with hands, mix the dough until just combined. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. 
• Gently gather the dough and press into a ball. Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
• Place the pie crust between two sheets of parchment paper and with a rolling pin, gently flatten into ¼-inch thickness.