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.