Chicken Pot Pie

Ingredients:
1 pound skinless chicken breast halves- cubed and cooked
1cup sliced carrots
1cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp blackpepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9-inch pie crusts
(Add whatever vegetables you want to this: mushrooms, potatoes, corn etc.) (I can't remember exactly which herbs and spices I use in addition to these, I adjust my recipes every time I make a dish and I'm bad about writing it down. Garlic powder, fennel seed, thyme, onion powder are a few that I know I like in this pie.) (Also, I make way more than this so I can freeze some as well) I would at least double the sauce recipe.
Directions:
Preheat 425*
Boil or steam veggies for a bit to soften them a little (10 minutes or so depending on how soft you like them, they will soften more as it bakes).
In a saucepan over medium cook onion in butter until translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Divide chicken and vegetables up among prepared pie crust lined dishes and pour liquid over the top. Cover with crust, seal the edges, cut away excess crust and cut small vents in the top for steam to escape.
Bake for 30-40 minutes or until the pastry is golden.

The pastry I use for this Pot Pie:
For one pie:
2 Cups all purpose flour
1 tsp salt
2/3 cup shortening
6 tablespoons ice cold water
Directions:
Mix flour and salt in large bowl. Cut in shortening with a pastry blender until completely blended and appears crumbly.
Mix in water one tb at time, toss with a fork as you add it. When mixture forms a ball stop adding water. Add more if 6 tb doesn't get you there. Don't add too much though. Divide dough into two balls. Roll each out until it's larger than the pie dish. Use whatever method is easiest for you to place one in the pie dish, add filling then cover with other half of dough.