Trying to Identify a Cuban Chicken Pie with a Sweet Cake-Like Crust

In the 1960s my mother had a catering business--I was in my mid-teens--and she developed this chicken pie recipe that neither my sister nor I have been able to decipher, particularly the pie crust. She would pressure cook an entire chicken and carefully shred it by hand. Then she would add it to a sofrito made of onions peppers and garlic. It was rich and savory. She would then place it into a pie crust and cover it with a second sheet of crust, wash it with egg , and placed it in the oven to brown it. The crust was almost caky and rise slightly, and had a sweet undertone. It was definitely not a cake because she would roll it out like a regular crust. Neither was it puff pastry. It was delicious hot, but even better cold the next day.

She told us that most of her recipes were inspired by a 1940s Cuban cook book called “Cocina al Minuto”, but I bought a copy and cannot find anything like it.

Can you help me figure this out or do you have any ideas of how to obtain a pie crust like that, considering that I am not a baker?