1 pkg. refrigerated all ready pie crusts (2 crusts)
1 (12 1/2 oz.) can tuna in water, drained
1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1 (10 3/4 oz.) can cream of potato soup or cream of mushroom soup
1/3 c. milk
1/2 tsp. poultry seasoning or dried thyme

Line 9 inch pie pan with one crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling into pie pan. Top with second crust - seal and shrimp edges, slit top of crust to vent. Bake at 375 degrees for 45-50 minutes or until golden brown. Serves 6. Easy. Preparation time 10 minutes. Do not freeze or microwave.

VARIATION: Could use can of small cooked onions instead of chopped raw onions.