In a 9x13 pan (glass or disposable), add your protein, vegetables, and seasoning.
Then add your cream of chicken soup and mix well.
Bake for 45 minutes at 375°.
Remove dish from oven and cover vegetables with pie crust (add extra pie crust for more crunch).
Broil pie crust until browned to your desired level.
Watch carefully, as the crust will burn easily.
Let cool before serving.