Chicken Pot Pie

Chicken Pot Pie
1/3 cup butter or margarine
1/3 cup flour
2/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 celery seed
1 3/4 cup chicken broth
2/3 cup milk
2+ cups cut up cooked chicken
1+ cups frozen peas
1+ cups diced cooked carrots
1 double pie crust (I use Pillsbury or the store equivalent)
Heat oven to 425 degrees F.  Melt butter over low heat in saucepan.  Add in onion to soften.  Blend in flour and seasonings; cook, stirring for 1 minute until mixture is bubbly.  Remove from heat.  Slowly stir in chicken broth and milk.  Heat to boiling, stirring constantly.  Boil and stir until thickened.  Gently stir in chicken and vegetables.  Pour into pie crust.  Top with top pie crust, flute and slit.  Bake 20-25 minutes or until golden brown.