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.