Inspired by ingredients traditionally used in Spanish pastels, this chicken potpie leaves its bland cousins far behind. You can substitute linguica or even kielbasa sausage if you can’t find chorizo, but the Spanish sausage is preferable.
In a large nonstick skillet sprayed with vegetable cooking spray, cook chorizo sausage over medium heat, stirring often, until lightly browned. Remove with slotted spoon; drain on paper toweling. Season chicken with 1 teaspoon salt, then sauta© with olive oil until chicken is no longer pink, about 3 minutes. Remove with slotted spoon; set aside.
Lower heat to medium and add butter, onion, and garlic to skillet; sauta© 5 minutes, or until onion is soft. Add flour and cook 3 minutes, stirring constantly. Slowly add chicken broth, whisking constantly, and cook 3 minutes, or until thickened. Add potato, carrots, bay leaf, and pepper. Stir to combine well. Reduce heat to medium low, cover, and simmer 7 to 9 minutes, until potatoes are almost cooked. Discard bay leaf. Add chicken and chorizo sausage to skillet mixture; stir to combine. Stir in olives, raisins, peas, vinegar, and remaining 1 teaspoon salt (or to taste).
Spread chicken pie mixture evenly in a 9-inch pie dish. Cover with aluminum foil and let cool in refrigerator before putting crust on top. (At this point, you can refrigerate filling up to 2 days or freeze up to 1 month.)
Preheat oven to 375 degrees. Roll out pastry into an 11-inch circle and lay over the filling, creating a decorative edge. Brush entire crust with egg wash and cut several ½-inch slits. Place pie in oven and bake 40 to 50 minutes, or until crust is golden brown and chicken mixture is bubbling.