1 1/2 lbs. boneless, skinless chicken tenderloins or breasts

2 Tbs. honey

1 tsp. liquid smoke

1/2 tsp. each pepper flakes, black pepper, cayenne, Old Bay seasoning and your favorite herbs

1 Tbs. salt

FIll a cast iron skillet with 1 inch of water and all the ingredients above. Chicken should be just under the water level. Boil gently 15-20 minutes until the chicken is cooked.

For the crust:

2 1/2 c. all-purpose flour

1 tsp. salt

3 1/2 Tbs. each cold butter and cold shortening

6-8 Tbs. ice-cold water

Mix the salt into the flour and cut in the butter and shortening. Add the water 1 tablespoon at a time, mixing by hand or with a fork until a soft dough forms. The dough should not stick to your hands, but use enough water to be able to top the casserole dish.

For the sauce:

1 medium onion, diced

2 celery stalks, diced

1 large carrot, diced

1 1/2 c. corn, frozen or fresh

Sauté the vegetables in about 1 tablespoon of oil, adding the corn last. When tender, make the sauce.

1-2 Tbs. flour

1 c. milk

3/4 c. chicken stock or broth

1 c. sugar snap peas

Sprinkle flour across the vegetables, stir and then add the remaining ingredients. Simmer for about 15 minutes, then add in cubed chicken. Pour all the sauce into a 2-quart casserole dish.

Roll out the dough to 1/4 inch thick and use it to top the mixture in the casserole dish. Bake at 350 for 30-35 minutes until crust is golden brown.