2 (9 inch) refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in broth, undrained and chopped
1 (16 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) 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 except pie crust; spoon mixture into prepared pie plate. Moisten edges of pastry with water; place remaining crust on top. Fold edge under and flute. Cut slits in top to allow steam to escape. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving.