Chicken Pot Pie

This is comfort food at it's finest!  My husband and I absolutely love this pot pie and it's perfect for a cold winter night. 
 
Ingredients:
 

3 cups chopped rotisserie chicken 1 cup sliced carrots 1 1/2 cup frozen green beans 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons or more to taste of your favorite seasoning (I use Tastefully Simple's Seasoned Salt) 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts   Directions:   1.  Preheat oven to 400.    2.  In a saucepan, combine carrots, green beans, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.   3.  In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.   4.  Stir the chicken and the vegetables into the broth mixture.  Generously add your favorite seasoning.  Give a few taste tests to make sure it's seasoned properly.   5.  Roll out the first pie crust and press into the bottom of a pie plate.   6. Pour hot liquid mixture over pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.   7.  Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.   Here's the link to the original recipe - http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx