Using frozen ingredients and pre-cooked chicken cuts the prep and cooking time down significantly for this chicken pot pie. Feel free to change the creole seasoning to the seasoning of your choice. I sometimes just use poultry seasoning and salt and pepper. From Southern Living.
Preheat the oven to 350°. For the filling, melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add the 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 tablespoons butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender, Stir in chicken and the next 4 ingredients, and the sauce.
Place 1 pie crust in a lightly greased 10-inch cast iron skillet. Spoon the chicken mixture over the pie crust, and top with the remaining crust.
Whisk the egg white until foamy; brush the top of the pie crust with the egg white. Cut 4 to 5 slits in the top of the pie for the steam to escape.
Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown and bubbly.