Skillet Chicken Pot Pie

             

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

 

1/3                cup butter

1/3                cup  all-purpose  flour

1-1/2             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 matchstick carrots 

1                   cup frozen  small sweet peas 

1/2                cup  chopped fresh parsley 

 **************PIE CRUST ***********

1                   (14.1-ounces) package  refrigerated pie crusts 

1                  egg white 

 

1 .         Prepare filling  . Preheat oven  to 350* . Melt 1/2 cup  butter in large saucepan  over medium heat  ; add all-purpose flour  and cook  , whisking constantly  1 minute . Gradually add  chicken broth  and milk  and cook  , whisking constantly  , 6 to 7 minutes  or until thickened and bubbly . Remove  from heat  and stir in Creole seasoning.

2 .         Melt 2 tablespoons  butter  in a large  Dutch oven  over medium-high heat  ; add  onion  and mushrooms  and saute  10 minutes  or until tender . Stir in chicken  and 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  and top with remaining piecrust .

4 .           Whisk egg white  until foamy  ; brush top  of piecrust  with egg white  . Cut 4 to 5 slits  in top  of pie  for steam to escape .

5 .           Bake at  350*  for 1 hour  or until golden brown  and bubbly .