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 matchstick  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 constantly 6 to 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 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 .

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 .

Heart healthy