Chicken Pot Pie

4 boneless, skinless chicken breast halves, or 4 cups shredded rotisserie chicken
1 can Cream of Chicken soup
2 cups mixed vegetables
2 refrigerated pie crusts

Boil or steam chicken until done. Dice (or shred the rotisserie chicken). Mix soup, mixed vegetables, and chicken. Place one of the pie crusts in a pie plate and pour the chicken mixture into the pie shell and cover with the second crust. Crimp the edges and make slits in top. Bake at 375 degrees for 45 minutes or until crust is golden brown.