1Line pie plate with 1 crust.
2Mix together the chicken, vegetables and soup. Pour into pie plate.
3Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork.
4Poke or cut a few lines in the crust to release steam.
5Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.