Preheat oven to 350°F.
In a large Dutch oven or frying pan with sides, melt the butter over medium high heat. Add the onions and cook 3-4 minutes or until tender.
⅓ cup butter, 1 medium yellow onion, chopped
Sprinkle flour and salt over the onions and stir constantly for one minute.
⅓ cup flour, 1 teaspoon salt
Gradually whisk in chicken broth and milk. Cook over medium high heat until mixture has thickened, about 3 or 4 minutes. Remove from heat. Add Creole seasoning and stir to combine.
1 ½ cups chicken broth, 1 ½ cups milk, 1 ½ teaspoons Creole seasoning
Stir in chicken, hash browns, carrots and peas. Evenly distribute mixture among mini Dutch ovens.
3 cups cooked chicken, chopped or shredded, 2 cups frozen cubed hash browns, 1 cup chopped carrots, 1 cup frozen green peas
Carefully unroll pie crusts. Using a knife cut circles slightly larger than the top of your mini Dutch ovens. Place cut circles on top of each Dutch oven, pressing lightly around the edges to secure.
2 refrigerated pie crusts, at room temperature
In a small bowl, whisk the egg with 1 teaspoon water. Brush the tops of the pie crusts with the egg wash. Place pie crust cutouts on top of crust pressing lightly to secure in place. Using a sharp knife, cut a couple slits in the top of the pie crusts to allow steam to escape.
1 egg
Bake in 350°F oven for about 1 hour or until the crusts are golden brown. Remove from oven and sprinkle with flake salt, if desired. Let sit for 10 minutes before serving.