Preheat oven to 350 degrees F. Lightly grease a 9 or 10-inch baking dish, set aside.

Set a large pot or deep skillet over medium-high heat and add the butter. Once melted add in the chicken and spread out into an even layer. Season with a bit of salt and pepper, and cook until browned, about 5 to 8 minutes. Make sure to stir often to evenly brown. Add the sausage and cook until crispy, another 3 to 5 minutes. Transfer the chicken and sausage to a plate or platter and set aside.

To the same pan, add in the onions, garlic, celery, bell peppers, jalapeño and tomatoes. Season with salt, pepper, cajun seasoning, thyme, rosemary and bay leaves. Cook until softened, about 8 to 10 minutes. Sprinkle the flour over the top and stir to evenly combine. Cook for about 2 minutes and then stir in the chicken stick. Cook on medium-low, stirring often, until the sauce has thickened, about 5 to 6 minutes. Add the cream (if using), lemon juice, Worcestershire sauce and hot sauce. Cook for another 1 to 2 minutes. Stir in the shrimp and remove from heat. Make sure the shrimp are fully submerged. The residual heat will cook them through. Transfer the filling to the prepared baking dish and set aside, let cool to room temperature.

Roll out the pie dough on a lightly floured work surface to about 1/4 of an inch thick. Place over the filling, making sure that it completely covers the filling and goes to the edges of the baking dish. Fold any excess dough under itself. Brush liberally with egg wash and then make a few small slits on top to allow steam to escape during baking.

Bake until golden brown, about 20 to 25 minutes. Remove from oven and serve hot. Enjoy!