Chicken Pot Pie

Preheat oven to 400 deg F.  Bake a pie crust until brown and done, while baking, melt butter and heat olive oil in saute pan, cook a cup of onions and 1/2 cup celery until done, then add 6 T of flour to make a roux, then add 2 cups of chicken stock, cook until thick, add one cup of milk.  Boil 1 cup of chopped carrots, 1 cup of cubed red potatoes, and 2 chicken breasts cubed, while cooking onions and celery.  Once the carrots and potatoes are done, add it to the roux mixture with half a cup of frozen corn.  Add mixture to the baked pie crust, and cover with another pie crust and cut out vent holes.  Bake in the oven until golden brown.