That should be more than enough. I recently made a Belgian Rye IPA with 2 lbs of rye (12.5% of grist) and it was a little too pronounced for me and took away from the rest of the beer. That may have been partly due to the Belgian yeast though.
I have made a rye stout in the past with only 1 lb of flaked rye in a 13 lb grain bill and it was hardly perceptible. My thoughts are that it isn't a certain percentage of your grain bill that should be rye, but what the rest of your grain bill looks like and how dry you plan to finish.
Just take good notes and adjust the next batch accordingly.
This is for a local beer competition where the specialty malt is rye. I never brewed with rye before so I didn't want to over do it, but I fear I may have played it too safe. Either way, it should turn out to be a very drinkable beer