Make sure all your canned veggies are well drained. In a large pot, warm up your cream of mushroom soup. While its warming, preheat your oven to 400°

Add in each veggie, stirring until well mixed in. Then add your cheese, stirring in till evenly mixed. Add the chicken, mixing in evenly. Continue heating thru until hot.

Poke holes in the bottom with a fork before filling, then spoon in the mixture until heaping but not overflowing.

Place second crust on top, crimping edges together with a fork. Cut off excess crust from the edges with a knife at the edge of the pan. Cut a couple slits in the center of the top crust for ventilation.

Bake until crust is golden brown, approximately 15-20 minutes or so, just keep watch, then serve it up!