Easy Chicken Pot Pie

2 Ready-to-bake pie crusts
2 cups cooked, diced chicken
1 lb. bag of frozen mixed veggies (you can use canned, drained)
4 tbsp. of water to steam veggies
1 can cream of chicken soup (if you want it more creamy, use 2 cans)
1/2 cup milk
salt/pepper to taste
dried minced onion to taste (optional)

Bake bottom crust according to package directions. Steam veggies in the microwave until just tender, then drain. Mix veggies, chicken, soup, milk, salt/pepper/onions. Pour mixture in baked bottom crust, then top with uncooked crust pinching the edges and making slits in the top of pie. Bake at 420* for 15 minutes, then 375* for 20-30 minutes more.