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

Preheat oven to 375 degrees. Line 9 inch pie pan with one crust. Combine remaining ingredients, add salt and pepper to taste. Pour into pie shell, top with second crust. Seal and crimp edges. Slit top of crust to vent and bake for 45 to 50 minutes.