Classic Comfort Chicken Pot Pie in a Skillet

CLASSIC COMFORT CHICKEN POT PIE IN A SKILLET
FILLING:
1/3 c. butter
1/3 c. flour
1 ½ c. chicken broth
1 ½ c. milk
1 t. Creole seasoning
2 T. butter
1 large Vidalia onion, diced
1 (8-oz.) pkg. sliced mushrooms
4 c. shredded cooked chicken
2 c. frozen cubed hash browns
1 c. matchstick carrots
1 c. frozen small green sweet peas
1/3 c. chopped fresh parsley
CRUST:
1 (14.1 oz.) pkg. refrigerated pie crusts
1 egg white

1. FILLING: Preheat oven 350. Melt 1/3 c. butter in saucepan over medium heat.
2. Add flour and cook, whisking constantly, for 1-2 minutes.
3. Gradually add broth and milk, cook, whisking constantly, 5-7 minutes or until thickened and bubbly.
4. Remove from heat, stir in Creole seasoning. Taste if need more.
5. Melt 2 T. butter in large Dutch oven and add onion and mushrooms and saute 10 minutes or until tender.
6. Stir in chicken, hash browns, carrots, peas and parsley. Mix well and add sauce. Stir and taste for seasoning.
7. CRUST: Place 1 pie crust in lightly greased 10” cast-iron skillet.
8. Spoon chicken mixture over pie crust and top with remaining pie crust.
9. Whisk egg white until foamy. Brush top of pie crust with egg white.
10. Cut 4-5 slits in top of pie for steam to escape.
11. Place on baking sheet and bake for 1 hour or until golden brown and bubbly.
    *Let set for 3-5 minutes before cutting. Can be frozen before or after baking. If frozen, thaw in refrigerator and then proceed to reheat or bake it.