Prepare the chicken.
Cook the chicken until completely done, then shred or cut it into bite-sized pieces.

Make the filling.
In a bowl, combine the cooked chicken, drained vegetables and cream of chicken soup. Add your seasonings and enough chicken broth or milk to make the filling creamy but still thick.

Build the bottom crust.
Place one pie crust into your pie dish, gently pressing it along the bottom and sides.

Add the filling.
Spoon the chicken and vegetable mixture evenly into the bottom crust.

Add the top crust.
Place the second pie crust directly over the filling.

Pinch the edges.
Press the top and bottom crusts together all the way around the pie, pinching the edges closed.

Bake.
Bake in a preheated 375°F oven until the crust is golden brown and the filling is hot and bubbling, about 35–45 minutes.

Let it rest.
Allow the pot pie to sit for about 10–15 minutes before cutting so the filling can settle.