2 (9 inch) refrigerated pie crusts
1 (6 3/4 oz.) cans boneless chicken in broth, undrained & chopped
1 (16 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/2 tsp. celery flakes
1/4 tsp. pepper
1/4 tsp. poultry seasoning

Put 1 pie crust in 9 inch pie plate, according to instructions. DO NOT BAKE. Combine all other ingredients. Spoon into pie crust. Moisten edges of pie crust with water. Place remaining crust on top. Fold edges under and flute (pinch together). Cut slits on top. Bake at 400 degrees for 40 to 50 minutes. Let stand 10 minutes before serving.