Chicken or Tuna Pot Pie

This dish is easy to prepare night before and bake when ready.

One refrigerated pie crust (Usually two comes in box; see other recipe for seafood quiche to use the other crust)
12 ounces canned tuna drained OR one and one half to two cups diced precooked chicken or turkey
10 ounces frozen vegetables of your choice
1/2 cup chopped onion
One can (10 3/4 oz.) condensed cream soup your choice (mushroom, chicken, etc.)
1/3 cup milk
1/2 teaspoon poultry seasoning or ground thyme

Mix all ingredients except pie crust, add salt and pepper to taste and pour into a nine-inch glass pie pan or eight-inch square glass baking dish. Place unfolded pie crust over top of mixture and seal and pinch edges. Slit top of pie crust in a few spots. Bake at 375 degrees for 45-50 minutes until golden brown. Cover with plastic wrap and refrigerate if baking the next day. 4-6 servings.