Preheat over to 375 F

Boil water in a pot for the potato

Once the water is boiling place the potato in the pot and cook until tender

While potato is cooking pull apart the meat from the rotisserie chicken-about 1 1/2 cups.

Set aside

Spray a pie pan with cooking spray and gently unroll the Pillsbury Pie Crusts.

Place the bottom crust on the pie pan and reserve the top for later.

In a skillet place butter and frozen vegetables and cook for 5 minutes until unfrozen.

Add in the potato when it is done to mix with the butter and vegetables.

In a large bowl place vegetables, chicken, cream of chicken soup, salt, and pepper and mix together.

Pour the mixture into the pie pan and unfold the top pie crust on top.

Vent the top of the pie.

Place foil around the crust of the pie for the first 30 minutes of baking so that it does not burn.

Remove foil for the last 15 minutes of baking for the crust to brown around the edges.

Remove the pie from the oven and let cool for 10 minutes until serving.