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In a medium saucepan over medium heat, melt the butter. Add the flour, onion, salt, and pepper, stirring constantly until smooth and bubbly. Remove from heat and whisk in the chicken broth and milk.
Return the pan to the heat and bring to a boil while stirring. Let boil for 1 minute, until thickened.
Stir in the cooked chicken and frozen peas and carrots. Remove from heat.
Prepare the pastry crust. In a medium bowl, mix the flour, celery seeds, and salt. Cut in the lard using a pastry blender or two forks until the mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough holds together. The dough should almost clean the sides of the bowl.
Form into a ball. Lightly flour your surface and divide the dough. Use two-thirds for the bottom crust and one-third for the top. Roll out the larger portion and fit it into a 9-inch pie pan.
Pour the filling into the prepared crust. Roll out the remaining dough and lay it over the top. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
Bake at 425 °F for 30 to 40 minutes, or until the crust is golden brown. Let cool slightly before serving.