Make the Filling:

1. Heat olive oil in a sauté pan over medium heat. Sauté onions and garlic until translucent, about 2 minutes.

2. Add tomatoes and cook until softened, 2-3 minutes.

3. Stir in shredded chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.

4. Add chicken broth and the flour/milk mixture. Simmer over medium-low heat, stirring often, until the mixture thickens and most of the liquid is gone (about 10 minutes).

5. Stir in parsley, taste, and season with salt and pepper. Let cool completely.

Make the Crust:
6. In a large bowl, combine flour and salt. Stir in egg yolks.
7. Add butter and work it in with your fingers until the mixture looks like coarse crumbs.
8. Gradually add water (you may not need all), working until the dough just comes together.
9. Wrap and chill for 20 minutes.

Assemble & Bake:
10. Preheat oven to 350°F (175°C).
11. Roll out ⅔ of the dough into a 12-inch round and press into a 9-inch springform pan, including up the sides. Prick with a fork.
12. Fill with the cooled chicken mixture, smoothing the top.
13. Roll out the remaining dough and cover the pie. Seal and tuck the edges, then cut two slits in the center to let steam escape.
14. Brush with the beaten egg yolk.
15. Bake for 25–35 minutes or until golden brown and hot throughout.
16. Let rest slightly before serving.