2 refrigerated pie crusts

Mix: 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

Mix and pour into unbaked pie shell, top with other pie shell and cut slits in top. Bake at 400 degrees for 45 to 50 minutes.