Preheat oven to 350 degrees. In a bowl combine the mixed vegetables, cooked chicken, sliced potatoes, cream of chicken soup and cream of mushroom soup. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke a few holes in top of pie crust. Cook for 25 to 30 minutes until golden brown.