Chicken Pot Pie

2 cups Rotisserie Chicken
2 cups Frozen Vegetables
1/3 cup Onion
1/3 cup Butter
1/3 cup Flour
1 can Chicken Broth
2/3 cup Milk
1/2 teaspoon of Salt & Pepper
1/2 teaspoon of Celery Seed
2 Deep Dish Pie Shells

Boil vegetables for 15 minutes.  Drain, and set aside.  Mix together onion and butter, saute in pan.  Mix in flour, chicken broth, and milk until it thickens.  Add salt, pepper, and celery seed.  Place all ingredients in pie shell, and place the second pie shell over the top.  Bake at 400 for 30-35 minutes.