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
