Chicken Pot Pie

1 lb. chicken

2 cans cream of potato soup

1 pkg. (10 oz.) frozen mixed vegetables

2 refrigerated pie crusts

salt

pepper

Cook chicken and cup up into pieces.  Mix chicken, soup, thawed vegetables, and a little dash of salt and pepper in a bowl.  Layer crust in bottom of pie pan.  Spoon filling in.  Put on second crust and pinch the two crusts together.  Cut holes in top to vent.  Bake at 375* for 45 minutes.