To make filling, wash peppers and remove cores, pith and seeds.
Finely chop peppers.
Peel and chop onion and tomatoes.
Heat oil in a medium skillet; gently fry peppers, onion and garlic about 10 minutes.
Add tomatoes, ham and chicken; simmer a few minutes.
Stir in salt and pepper; remove from heat.
Preheat oven to 400°F (205°C).
Grease a baking sheet.
To assemble pie, divide dough in half.
On a lightly floured surface, roll out dough to two 12-inch (30-cm) rounds.
Place 1 round of dough on greased baking sheet.
Spread with chicken mixture to within 1/2 inch (1 cm) of edge.
Place second round on top; press edges together to seal.
Score with a knife; brush with beaten egg.
Bake pie 45 minutes or until a rich golden brown.