Easy Chicken Pot Pie

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1 1/2 pounds chicken tenders (about 10 tenders)

1/2 teaspoon sweet paprika

1/2 teaspoon dried sage

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup frozen pearl onions

1 cup frozen peas and diced carrots

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups low-sodium chicken stock

1 cup heavy cream

1 store bought pie crust, unbaked and thawed if frozen

1 egg, lightly beaten

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