Remove one pie crust from box and gently unroll. Using a rolling pin, roll across pie crust to flatten.
Line pie plate or pyrex baking dish with one rolled out pie crust and trim to size.
If using a Rotiseri chicken, shred and place into a large mixing bowl.
Add Cream of Potatoe Soup, frozen vegetables, and milk to mixing bowl. Gently mix together.
Pour mixture into prepared pie plate or pyrex baking dish. Note: If your pie crust tends to become soggy, brush bottom pie crust with beaten egg whites before adding in filling mixture.
Carefully, unroll another pie crust. Use your rolling pin to roll out, flatten and size pie crust to appropriate size. Then cover bottom crust and filling with top pie crust. Trim and shape crust.
Bake in a preheated 375 degree oven for 45 minutes and until done.
Allow to cool slightly before serving.