Adapted from Three Many Cooks
Make the dough by adding all of the ingredients into a bowl and mixing together until they form a tacky dough, add more water or flour if needed. Place in an oiled bowl, covered, for 45-60 minutes until the dough has puffed slightly.
While the dough is rising, make the filling by heating the oil in a dutch oven or other large pot and add the onions and peppers along with some salt, cook on medium-low heat for about 20 minutes, stirring occasionally until the onions start to wilt and color.
Add the garlic, stir for 30-60 seconds until fragrant then add in the wine to de glaze the pan.
Add in the tomato paste, paprika, pepper and herbs then allow the mixture to cook until the liquid is halved (about 5-10 minutes), then add the chicken and cook until everything is incorporated and heated through about 3-5 minutes. Adjust seasoning to taste and allow the filling to cool completely.
Heat the oven to 200°C and put a silpat or baking paper on a baking tray. Divide the dough into two halves and on a lightly floured surface, roll one half out into a rectangle, transfer the rectangle to the baking sheet and then poke several holes in the dough before rolling out the other half of the dough to the exact same shape and size.
To the dough on the baking sheet, spread the cooled filling out in an even layer leaving about 3-4 cm at the edge of space. Cover the filling and bottom pastry with the other piece of dough and seal by crimping the edges or pressing edges together with a fork. Prick the top of the pie with a fork as well into your preferred design.
Bake until the top completely browns about 20-25 minutes. Allow to cool slightly before cutting and serving.
4 servings