Set your oven to 425 F / 220C.
While it heats, remove the pastry dough from the refrigerator and set it on a flour-dusted surface.
Start rolling the dough with a floured rolling pin into the shape and size of your pie dish. You want the dough to be about ¼-inch thick and to be slightly larger than the top of your pie dish.
You can check you’ve rolled the dough to the right size and shape by turning your pie dish upside down and setting it on top of the 1/4-inch thick rolled dough. Now run a sharp knife around the outside of the dish so that you cut the dough beneath the dish to exactly the right shape. Nearly time for baking.
Pour the still-warm filling from the skillet into your pie dish. You should find it comes up to within about a ¼-inch of the top of the dish.
Mix the beaten egg and milk together and use a pastry brush (or your fingers) to give the rim of your pie dish a light coating of the egg and milk ‘wash’. This helps to stick the edges of your pastry to the upper, inside edges of the pie dish and to the top of its rim.
Quick as you can, set the cut-to-size pastry on top of the filled dish and use you fingers to crimp the edges into a good seal all around the rim of the dish and its upper inside edges.
Now use a sharp knife to cut a 2-inch cross into the centre of the pastry. You want to cut right through the pastry so that, as your pie bakes, steam from the filling can easily escape through the slightly open, crossed slits.
Finally, brush the surface of the pastry with a generous amount of the egg-and-milk wash. This matters because it will give the top of your crust a lovely golden-baked color.
As soon as you’ve done that, set the pie into your 425 F / 220C oven.
Let your pie bake at that heat for 20 minutes. Then drop the heat to 350 F / 180C, but don’t be tempted to open the oven’s door. Leave well alone so the pie can bake for another 30 minutes without any heat escaping from the oven.
After those 30 minutes, you can open the door to check the color of your pie’s crust. If you feel it’s a little too light, let it bake for another 5 minutes or so. And that’s it. Your jerk chicken pie is done.
Remove the pie from the oven and let it sit and cool for 5 minutes. This cooling time serves two purposes. It lets the pastry firm a little so that you can cut into cleanly. And it also allows the filling to thicken slightly so it’s ready for serving.