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Preheat the oven to 400F.
Line the pie plate with one of the pie doughs.
In a large mixing bowl, combine the vegetables, chicken, and soup mix.
Pour into the bottom pie crust.
Top with 1/2 Tablespoons of butter.
Cover with remaining pie crust.
Cut four slits in the top to release steam as it cooks.
Place in the oven for 50 minutes.
After about 30 minutes, cover the edges of the pie crust to keep from burning, while leaving the center majority exposed.
Allow it to rest for about 10 minutes before slicing and serving.