Boil or steam chicken until done. Dice.
Mix together undiluted soup, vegetables, and diced chicken. Pour mixture into pie shell, and cover with second crust.
Crimp the edges, make slits in the top crust.
To Freeze: Freeze in pie plate that can go from the freezer to the oven. Cover with plastic wrap and then with 2 sheets of foil.
To Reheat: Bake at 375 degrees F for 45 minutes from THAWED, or until crust in golden brown.
FROM FROZEN, cover pie with foil and bake for 1 hour. Remove foil and cover edges with strips of foil to prevent them from burning
Bake for 45 more minutes. Remove foil strips and bake for 15 minutes more.