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

Line a 9 inch pie pan with 1 crust; combine remaining ingredients. Add salt and pepper to taste. Pour filling into pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375 degrees for 45-50 minutes, or until golden brown.