Chicken Pot Pie

Not long ago, my wife found a recipe that yielded a very yummy chicken pot pie. She modified it somewhat to make it easier and yummier. I now am posting a similar, though even easier version of this recipe, in case you're interested in making a chicken pot pie. Just so you know, this is a combination of based-on-memory and made-up-as-I-go. If it turns out to not be yummy, well, sorry. Let me know and I'll try again.

Here's what you need:
2 cans of condensed cream of chicken (or mushroom, or celery) soup
2-3 potatoes, diced
1-2 stalks celery, chopped
1/4 onion, diced
1/2 bag frozen mixed veggies
1 can diced, cooked chicken (or 1-2 chicken breasts, cooked and diced)
Maybe some milk. Yeah, let's say you need some milk.
Salt, pepper, and poultry seasoning (or some other generic seasoning (maybe Spike?))
1 refrigerated pie crust (the kind you roll out)

Here's what you do:
Preheat the oven to... oh, let's say 375
Cook the potatoes, celery and onions
Dump the soup into a casserole dish
Dump in the potatoes, celery and onions
Dump in the frozen veggies
Add about 1/4 teaspoon each salt and pepper, and about 1/2 teaspoon of the other seasoning
Drain the chicken and dump that in, too
Stir it all up in the casserole dish
If it looks too thick, add some milk (or half-and-half) until it doesn't look too thick anymore
Stir it up some more, if necessary
Unroll the pie crust on top of the glop in the casserole dish. Roll up the extra dough on the edges. Try to make it look pretty, if you're into that sort of thing. Poke some holes in the pie crust.
Put it in the oven for... how 'bout 30 minutes, or until the crust is nicely golden brown.
Take it out of the oven and let it sit for about 15-20 minutes.
Eat.