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Preheat the oven to 400°F
Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Combine all dough ingredients
Mix and kneed, by hand or mixer, until a soft, smooth dough forms.
Transfer the dough to a lightly greased bowl and cover.
Allow 90 minutes for dough to rise until almost doubled in size.
While the dough is rising, set the dutch oven over medium-low heat.
Melt 3 tablespoons of butter in dutch oven.
Remove dutch oven from heat and set aside.
Transfer dough to a lightly greased work surface.
Divide the dough into 12 pieces and shape each piece into a smooth ball.
Place the rolls into the pot on top of the melted butter. (9 outer, 3 center)
Cover the pot with it's lid.
Allow 45 to 60 minutes for additional rising; filling the pan.
Towards the end of the rising time, preheat the oven to 400°F
Transfer the covered pot to the oven.
Bake for 15 minutes.
Remove the lid.
Bake for an additional 8 to 10 minutes; until golden brown.
Remove the pot from the oven.
Set on a rack to cool.
Melt 1 tablespoon of butter and brush over the warm rolls in the pot.
Serve the rolls warm or at room temperature.
Store the rolls in well wrapped plastic for several days at room temperature or freeze for longer storage.

Preheat oven to 375°F.
In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
Melt butter in an 11 or 12 inch cast iron skillet over medium heat; swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
Pour the brown butter into a large bowl. Do not wipe out skillet.
Whisk the maple, honey, or agave syrup into the butter.
Whisk in the buttermilk.
Whisk in eggs; the mixture should be cool to the touch; if not, let cool first.
With a wooden spoon, mix in the reserved dry ingredients.
Scrape batter into skillet.
Bake 30 to 40 minutes until the top is golden brown and an inserted toothpick emerges clean.
Cool in the skillet for 10 minutes before slicing.