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.) 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-inch pie plate, according to package directions; 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 45-50 minutes. Let stand 10 minutes before serving.