Instructions:

Use a 10-inch cast iron pan. Use chicken tenders in an herb mix of paprika, sage, salt, pepper. Preheat oven to 400F. Add a couple tablespoons of olive oil and saute' over medium heat for 4 minutes on one side and 3 minutes on the other. Move to a plate. Once cooled, cut chicken into cubes. Add frozen pearl onions, and any other optional ingredients (carrots, potatoes, peas, mushrooms, etc.) to the pan. Cook together in the pan for about 4 minutes, stirring constantly. Add a few cloves of garlic. Sprinkle in a couple tablespoons of flour and a couple cups of low-sodium chicken stock. Simmer until thick. Add a cup of heavy cream and a few knobs of butter. Re-introduce chicken to the pan and cover with a thawed pie crust. Brush with egg wash and dock for venting. Bake for 20 minutes. Remove and allow to cool before serving.