1 pkg refrigerated pie crust (top and bottom)
2 cans cream of chicken soup
1 pkg frozen mixed vegetables
1 TBS sour cream
3 large potatoes
salt and pepper
2 or 3 chicken breasts, cooked and cut up (or rotisserie chicken, cut up)
Preheat oven to 400 degrees.
Cut potatoes into small cubes and boil in water for 10-12 minutes (fork tender, not mashed)
In separate pot, mix soup, chicken and vegetables and bring to low boil.
When potatoes are done, drain and add to chicken mixture.
Add sour cream.
Simmer a few minutes.
Unroll bottom pie crust and place in pie plate.
Spoon in filling and cover with top pie crust.
Make air vents with knife.
Bake 45 minutes.
Let stand 10 minutes.