1 pkg. refrigerated all-ready pie crusts (2 crust)
1 can (12 1/2 oz.) drained, chunked tuna
1 pkg. (10 oz.) frozen peas and carrots
1/2 c. chopped onion
1 can (10 3/4 oz.) cream of potato or cream of mushroom soup
1/2 c. milk
1/2 tsp. poultry seasoning

1. Line 9 inch pie pan with crust; set aside.

2. Combine remaining ingredients. Add salt and pepper to taste.

3. Pour filling in pie pan. Top with second crust. Seal and crimp edges.

4. Slit top of crust to vent and bake at 375 degrees for 45-50 minutes or until golden brown.