Make the dough according to the recipe and keep it refrigerated.
In a cast iron pot over medium heat, add the olive oil and sauté the onions, garlic, leeks, scallions, red bell pepper, and jalapeño for 5 minutes.
Add the chicken, wine, papelón, mustard, Worcestershire sauce, bay leaves, tomatoes, raisins, olives and capers, and stir well.
Increase the heat to medium-high and cook uncovered until it boils.
Once it boils, reduce the heat to medium-low and cook, uncovered, for 1 hour.
Turn off the heat, season with salt and pepper and stir. Cover and let the stew rest overnight.
The following day, add the tomato paste and stir until all is well combined.
Fifteen minutes before rolling the dough, take it out of the refrigerator.
Preheat the oven to 375˚F.
Roll one of the dough with a dusted roller, until ½ to ¼ inch thick.
Transfer the dough to a pie dish and slightly press the bottom and sides of the dish. Roll the roller over the edges to trim them.
Evenly pour the chicken stew and fill the pie dish.
Roll the other pie recipe until ½ to ¼ inch thick and cover the pie dish with the dough.
Roll the roller over the edges and evenly trim them.
Evenly prick the pie with a fork.
In a bowl, beat the egg with the shredded papelón and brush the polvorosa with the egg wash.
Bake in the middle rack of the oven for 45 minutes.
Let stand in a cooling rack for at least 15 minutes before serving.