For the Cajun seasoning: In a small bowl, mix spices until thoroughly combined.
2Thoroughly season chicken breasts with Cajun seasoning. Place chicken and sausage on a baking sheet.
Bake for 20-25 minutes or until fully cooked.
Remove from oven, allow to cool. Dice chicken, slice sausage; reserve.
3In a large sauté pan, melt butter. Add onions, sauté until translucent. Add garlic, celery and peppers. Sauté until vegetables are tender.
Season with 3 tablespoons of Cajun seasoning.
4Slowly sprinkle flour over onion mixture, stirring constantly until flour is fully incorporated.
Cook flour mixture until it turns a light brown and it releases a nutty aroma.
Whisk chicken broth and milk into flour mixture. Simmer until thickened, about 2-3 minutes.
5Once filling has thickened, add potatoes and carrots, continue cooking for 5 minutes.
Stir in green beans, hot sauce, chicken and sausage. Remove from heat.
6Place one unrolled pie crust in a pie plate. Add filling, top with remaining unrolled crust. Crimp the edges and cut a vent in the top of the crust.
Brush top with beaten egg and bake in oven for 30-45 minutes or until crust is golden brown.
7Remove pie from oven and allow to cool for 5 minutes before serving.
The leftover Cajun seasoning can be stored in an airtight container for up to 2 years.