Chicken Torte

2 Tablespoons butter
3 green onions, minced
2 garlic cloves, finely minced
1 chicken (roasted or boiled) deboned and diced
3 fresh tomatoes, peeled and chopped
1 1/2 to 2 cups chicken broth
Cornstarch
Fresh thyme, minced parsley, salt and pepper
1/2 cup green olives, sliced
Double pie crust
1 egg yolk

Directions

Heat oven to 375. Melt butter in a saute pan. Saute green onions
and garlic. Combine with chicken, tomatoes and spices. Blend
chicken broth with a little cornstarch and add to mixture. Allow to
thicken and add olives. Place in a pie pan lined with pie crust.
Cover with a top crust. Brush with beaten egg yolk and bake for
40-45 minutes until crust is golden brown.