Skillet Chicken Pot Pie

You won't need a rolling pin for this easy-peasy pot pie casserole.  Using refrigerated pie crusts makes it doubly easy in preparing this classic comfort food.

Yield: 6-8 servings

Ingredients

Chicken Pie Filling

• 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-oz.) 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
• 1/3 cup chopped fresh parsley

Pastry Crust

• 1 (14.1-oz.) package refrigerated piecrusts
• 1 egg white

Directions

1. Prepare Filling: Preheat oven to 350°F (175°C). 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 bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, 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°F (175°C) for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.