Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish and set it aside.

Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook until lightly browned on all sides, about 5 to 7 minutes.

Add the diced chorizo, chopped onion, garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened and the chorizo releases its vibrant, smoky oils, which should take about 5 minutes.

Stir in the smoked paprika, chicken broth, tomato paste, and green olives. Reduce the heat to low and let the mixture simmer until the liquid has mostly evaporated and formed a thick sauce, about 8 to 10 minutes. Remove from heat and let it cool for at least 10 minutes.

Unroll one sheet of the thawed puff pastry and gently press it into the bottom and up the sides of your prepared pie dish. Spoon the slightly cooled chicken and chorizo filling evenly into the crust.

Place the second sheet of puff pastry over the top. Pinch and fold the edges together to seal the pie completely, then use a sharp knife to cut three small slits in the center of the top crust so steam can escape.

Brush the top of the pie evenly with the beaten egg wash to guarantee a beautiful, glossy finish as it bakes.

Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed, crispy, and deep golden brown. Let the pie rest for 10 minutes before slicing, and serve warm with a crisp green salad.