Preheat oven to 350F. Cook the veggies (broccoli and potatoes) per package directions.
In a large bowl, combine chicken, soup, broccoli, potato, and mixed veggies. Stir to mix and incorporate the soup with the ingredients.
Place one crust in skillet. Scoop or spoon the pot pie mix into the center of the crust. Spread out leaving a little on the edges free for crimping.
Top with second crust and fold over/crimp edges to seal the pie. Cut slits in top of crust.
Place in preheated oven and cook for one hour, rotating half way through to brown evenly. The pie is done when the top is golden brown and the sauce is bubbly through the openings.
Remove and let cool for 5 minutes to set. Serve warm.