1Preheat oven to 350. Spray inside of one quart glass casserole dish with Pam cooking spray to help with cleanup. Set out package of pie crusts, unwrapping each on a sheet of foil or place where crust can be rolled out.
2In a medium size saucepan add together, chicken, vegetables, both cans of soup, season to taste. Turn heat on medium low and allow to simmer as you prepare the pie crusts. Roll out the first piue crust and line casserole dish with it being careful to smooth sides up over dish. Take a fork and poke small holes all around side and bottom of crust so that air bubbles do not pull crust off of dish. Place in oven to lightly brown.
3Turn down heat to low under saucepan. Roll out second crust. When crust in casserole dish is lightly golden take dish out of oven and place on top of stove. Add mixture from saucepan making sure the crust is covered and level. Take second rolled out crust and place on top of casserole dish by flipping foil upside down on top of casserole dish and gently pulling crust off onto dish. Crimp crusts together with a fork and place in oven to bake for 10 minutes. Throw together a quick lettuce and tomato salad and place on table. Take dish out of oven and place on a hot plate pad on the table. Use a large serving spoon and add a helping to each plate. Eat while hot and enjoy.