Chicken Pot Pie

I made the most amazing pot pie a few days ago.  It was YUMMY!  I had never made a pot pie before but had wanted to for a long time.  So, I found a recipe on allrecipes.com and tweeked it a little.  My family loved it.  I bought the Pillsbury pie crusts that you just unroll, which made the recipe really easy.

Chicken Pot Pie
2 unbaked pie crusts
1 lb boneless skinless chicken breast, cubed
1 cup sliced carrots
1/2 cup frozen petite peas
1 cup diced potatoes
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk

Preheat oven to 425 degrees. In a saucepan, combine chicken, carrots and potatoes.  Add water to cover and boil for about 15 min.  Drain, fold in peas and set aside.  Cook onions in the 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.  Set aside. 
Place chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges, and if necessary, cut away excess dough.  Make several small slits in the top to allow steam to escape.
Bake at 425 degrees for 30-35 min or until pastry is golden brown and filling is bubbly.  Let stand and cool for 10 minutes before serving.