2 (6 1/4 oz.) cans boneless chicken in broth, undrained & chopped or a fryer, boiled & deboned
1 (16 oz.) can mixed vegetables, drained
1 can cream of chicken soup, undiluted
1/2 tsp. celery flakes or seeds
1/4 tsp. black pepper
1/4 tsp. poultry seasoning

Fit 1 crust in a 9 inch pie plate. (D not bake.) Combine chicken and remaining ingredients, spoon into crust. Moisten edges of crust with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving.