Preheat the oven to 375°F.

In a medium saucepan, combine the carrots and celery. Add water to cover and cook over medium-high heat for 8 to 10 minutes or till they begin to soften, but not completely soft.

Drain set aside.

In a large skillet, over medium-high heat, cook the onions in the butter until soft and translucent. Add in flour, whisking constantly. Continue to constantly whisk the flour in the skillet for about 3 to 4 minutes.

Whisk in the gluten-free chicken broth and milk. Quickly whisking to ensure no lumps.

Sprinkle in the salt, pepper, celery salt, and poultry seasoning.

Stir in the chicken, carrots, celery, and peas.

Simmer on medium-low heat, occasionally stirring until thick. Once thickened, remove from heat.

Place the mixture in the bottom of a pie plate that is lined with a gluten-free pie crust.

Cover with top crust.

Cut away any extra dough and seal the edges.

Make several small slits in the top to allow steam to escape.

Place on a foil-lined cookie sheet, in case any filling seeps out during baking, for easy cleanup.

Bake in a preheated oven for 35 to 45 minutes or until the pastry is golden brown.

Watch the edges so they do not burn, and cover them with foil.

Cool for at least 10 minutes before serving.

Enjoy!!