1In a 8" square (2 quart) baking dish (spayed with cooking spray) stir together chicken and vegetables.
2In a small bowl stir together condensed soup, milk, salt, pepper and poultry seasoning. Pour evenly over chicken. Set aside.
3In a medium bowl, stir together pie crust mix and corn flake crumbs. Add water, stirring with a fork until dough holds together. Add additional water by teaspoons, if needed. Roll out crust 1/4 " thick to fit baking dish. Place over chicken mixture. Cut steam slits in crust.
4Bake at 375* F for 1 hour or until crust is lightly browned and vegetables are tender. Test doneness by inserting tip of knife into one of the steam slits in crust.