Double Crust Chicken Pot Pie

Ingredients:
• 2 (9″) refrigerated pie crusts
• 1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped
• 1 (16 oz.) can mixed vegetables, drained
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1/4 tsp. pepper
• 1/4 tsp. poultry seasoning
• 1/4 tsp. celery flakes

Directions:
Fit 1 refrigerated 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.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.