Lay first crust in pie dish.
In a bowl lightly combine the sour cream, drained vegetables, soup and chicken.
Pour filling in pie crust, and top it with the other crust.
Bake at 350 degrees for 45 minutes.
If your top crust isn’t browned enough, you can broil for a minute, but watch closely.
Also, sometimes I bake it on the bottom oven rack for half of the time to get the bottom browned as well, but again watch it closely.
It’s good to let a pot pie sit for about 15-20 minutes after you bake it, so that the insides “firm” up a bit, and so it’s not runny or loose when you cut into it.