2 (9") refrigerated pie crusts
2 chicken breasts, boiled & chopped into sm. pieces
1/2 c. chicken broth
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

Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake).

Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving.