Savory Chicken Pot Pie

In large skillet melt butter. Blend in flour until smooth. Add milk and chicken broth; cook, stirring constantly, about 3 minutes, or until thickened and bubbly. Add seasonings and blend, then add chicken. Cool. Meanwhile, cook celery, carrots, and onion in 1 inch boiling water until crisp-tender, about 7 minutes; drain. Preheat oven to 425 degrees. Add hot drained vegetables to chicken mixture – mix well. Pour mixture into 9 inch pastry lined pie plate. Place top crust over filling, turning edges under; press to seal. Cut slits in top crust to allow steam to escape. Bake about 30 minutes, until golden brown. Serve hot.