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

Line a 9 inch pie pan with 1 crust. Set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pie shell and top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375 degrees for 45 to 50 minutes or until golden brown. Makes 6 servings. Preparation time: 10 minutes.