Step 1: Melt butter in large pan. Add onions and cook until tender, about 3-4 minutes.
Step 2: Sprinkle the onions with the flour and salt. Cook, stirring constantly for 1 minute.
Step 3: Gradually whisk in the chicken broth and milk. Continue to cook until thickened.
Step 4: Add the Creole seasoning and stir to combine.
Step 5: Add chicken, hash browns, carrots, and peas. Stir to combine.
Step 6: Place Dutch ovens on a baking sheet. Evenly distribute filling amongst mini Dutch ovens.
Step 7: Carefully unroll pie crust dough. With a knife, cut circles slightly larger than the top of your mini Dutch ovens. Place circles on top.
Step 8: Slightly press the crust to the edges of the Dutch oven to secure.
Step 9: Brush tops of pie crusts with egg wash.
Step 10: If desired, place pie crust cut out on top of pie crust.
Step 11: Using a sharp knife, cut several slits in crust for steam to escape.
Step 12: Bake in 350° oven for 1 hour or until crust is golden brown.
Step 13: Enjoy!!