Chicken pot pie (no, you can't smoke it)

Herewith is yours truly's very first attempt at chicken pot pie. If it isn't worth a gold medal, it's at least a silver. I won't take too much credit for it, I did follow a recipe more or less (those who know me know how rare it is for me to follow anything). One thing that attracted me to this particular plan was that it calls for two crusts. The addition of potatoes was my idea, the cooked chicken thigh meat was leftovers from the weekend (it could be cooked chicken breast if you are blackmailed into only buying that), the crusts were Pillsbury, the patting on the back - totally my own. I did the preparations in my own way to make it as simple as possible. (My favorite song is "I did it my way" by you-know-who.)

Chicken pot pie
2 supermarket pie crusts
1 3/4 cups chicken broth
1 medium potato, cut into 1/2 inch cubes or smaller
1 medium carrot, same size as the potato
1 stalk celery, chopped
1/2 medium onion, chopped
1 cup frozen peas
salt and pepper to taste
celery seed to taste
1/3 cup butter
1/3 cup AP flour
2/3 cups milk

Place one pie crust in the bottom of a deep 9-inch pie pan. Preheat the oven to 425 degrees.
Place the chicken stock in a large saute pan along with the potato, carrot, celery, onion, salt, pepper and celery seed. Bring to a simmer and cook maybe 10 minutes until the carrots are tender. Remove to a bowl and add in the peas. Pour the broth into a measuring cup and add more to it to come up to 1 3/4 cups.
Melt the butter over medium heat. Whisk in the flour and continue whisking while it cooks for 2 minutes. Whisk in the broth and milk. Bring to a simmer and keep stirring until it thickens.
Place the vegetables in the pie pan. Pour the gravy over the top. Stir it a bit carefully to get the gravy to merge down into the veggies.
Cover with the other pie crust and pinch the edges together. Cut a few slits in the crust to allow steam to escape.
Bake for 30-35 minutes until the crust is brown and all else is bubbling.
Let it sit for 10 minutes to avoid pizza mouth. Serve with a nice salad.