2 (9") pie crusts
1 (6 3/4 oz.) can boneless chicken in broth, undrained
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 pie crust into a (9") pie plate (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 to 50 minutes. Let stand 10 minutes before serving.