Skillet Chicken Pot Pie

Prep: 30 minutes   Cook time : 1 hour   Makes 6 to 8 servings

CHICKEN PIE FILLING:
1/3             cup butter
1/3             cup all-purpose flour
1-1/3          cups chicken broth
1-1/2          cups milk
1-1/2          teaspoons Creole seasoning
2                 tablespoons butter
1                 large sweet onion , diced
1                 (8-ounces) package sliced fresh mushrooms
4                 cups shredded  cooked chicken
2                 cups frozen cubed hash browns
1                 cup matchstich  carrots
1                 cup frozen small sweet pears
1/2              cup chopped fresh parsley
PASTRY CRUST :
1                 (14.1 ounces) package refrigerated  piecrusts
1                 egg white

1 .      Prepare filling : Preheat oven to 350* . Melt 1/3 cup butter in a large saucepan over medium heat ; add all-purpose flour and cook , whisking constantly  1 minute . Gradually add chicken  broth  and milk  and cook , whisking constantly6 mto 7 minutes or until thickened  and bubby . Remove  from heat  , stir in Creole seasoning .
2 .      Melt 2 tablespoons  butter in large Dutch oven  over medium heat  ; add onion  and mushrooms  and saute 10 minutes  or until tender . Stir in chicken  abd next 4 ingredients  and sauce .
3 .      Prepare Crust : Place 1 piecrust  in a lightly greased 10-inch cast-iron skillet  . Spoon chicken  mixture  over piecrust  .
4 .      Whisk egg white until foamy ; brush top of piecrust  with egg white . Cut 4 or 5 slits  in top of pie  for steam to escape .
5 .       Bake  at 350*  for 1 hour  and 5 minutes  or until golden brown  and bubby .