Chicken Pot Pie

4 1/2 Tbsp. margarine
4 1/2 Tbsp. all-purpose flour
1 1/2 c. milk
1/2 c. chicken broth
2 1/2 c. cubed, cooked chicken
1 1/4 tsp. salt
1/8 tsp. ground black pepper
1 c. sliced celery
1 c. sliced carrots
1/2 c. chopped onion
1/2 c. frozen peas
Pastry for three qt. loaf pan

In large skillet melt butter. Blend in flour; cook and stir 1 minute. Gradually add milk and chicken broth; cook and stir until thickened. Add chicken, salt and pepper. Cook and stir until blended. Cool to room temperature. Preheat oven to 425°.
Meanwhile, cook celery, carrots, onion and frozen peas in water until crisp-tender; drain. Add vegetables to chicken mixture; mix well.
Fix pastry in 3 quart loaf pan. Pour chicken mixture in and cover with top crust. Cut slits on top of pie. Bake until golden brown (about 30 minutes). Serve hot.