2 (9 inch) refrigerated pie crusts
1 (16 oz.) can mixed vegetables, drained
1 (6 3/4 oz.) can boneless chicken in broth, undrained and chopped
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 one refrigerated pie crusts into pie pan, according to package directions. Combine chicken and other ingredients. Spoon into pie crust. Moisten edges of pastry with water. Place remaining crust on top. Fold edges under and flute. Cut slits on top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yields one 9 inch pie.