Quick Chicken Pot Pie

1 can of chicken
1 can of mixed vegetables
1 can of cream of chicken soup or 1/2 cream of chicken and 1/2 cream of mushroom
1 tsp of poultry seasoning (add to taste)
Pie Crust (2 pack - refrigerated)

Preheat oven to 425 degrees.  Place all but pie crusts in a sauce pan on low heat.  Let simmer. Place pie crust in the bottom of a pie pan.  Fill. Place other crust on top like making a pie. Cut slits in top to vent. Bake 35 minutes and let stand for 15 minutes before serving.