Preheat your oven to 350°F (175°C).
In a medium-sized mixing bowl, combine the diced chicken, mixed vegetables, condensed soup, and milk. Stir until evenly mixed.
Pour the filling mixture into one of the pie crusts, spreading it out evenly.
Carefully place the second pie crust on top. Seal the edges by pinching with your fingers or using a fork to crimp.
Use a fork to poke a few small holes in the top crust for ventilation.
Put the pie on a baking sheet to catch any potential drips. Bake for about 30 minutes, or until the crust is golden brown and flaky.
Let the pie cool for 5-10 minutes before slicing and serving.
