Chicken Pot Pie

2 1/2 lbs boneless skinless chicken breast halves-cubed
2 cups sliced carrots
2 cups frozen green peas
1/2 cup sliced celery
1/3 cup margarine
1 medium onion, diced
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
4 cups  low salt chicken broth
1 (14 oz.) can fat free evaporated milk
2 ( 8 inch unbaked pie crusts) packages -total 4 crusts
Preheat oven to 425 degrees.  In a sauce pan combine chicken, carrots,  and celery. Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside. In the sauce pan over medium heat, cook onions in margarine until soft and translucent. Stir in flour salt, pepper, poultry seasoning, milk and broth. Simmer over medium low heat until thick.  Remove from heat and set aside. Place chicken mixture in bottom of 2 pie crusts.  Top with peas. Pour hot liquid mixture over. Cover with top crusts, seal edges and seal edges.  Make several small slits in the top to allow steam to escape.   Place pies on cookie sheet.  Bake in preheated oven for 35-45 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.  Serves 12.