Dinner ( Wednesday Night )

It always happens when I leave the new Southern Living in the bathroom. TMI, yes... but the truth. Neil finds the most Wednesday night church casserole and wants it for dinner :

SKILLET CHICKEN POT PIE

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 Preparation 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 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° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.

It's very good, very filling. Not spicy enough for me, so if I make it again, and really, this would feed a lot of people, so I will make it again, I'll add... garlic, salt, pepper... red pepper?  Just a little more flavor.