Lunch: Skillet Chicken Pot Pie

No rolling pin is needed for Skillet Chicken Pot Pie. Refrigerated pie crusts give you a leg up in the preparation of this classic comfort dish.

Ingredients

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

Instructions

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 bubbly. Remove from heat, and stir in Creole seasoning.
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.
Prepare Crust: Place 1 piecrust in a lightly greased 10-inch cast-iron skillet. Spoon chicken mixture over piecrust, and top with remaining piecrust.
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.
Bake at 350 ° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.

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