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Heat the oven to 400°F.
Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
Stir the soup, milk, chicken and vegetables in a medium bowl.
Spoon the chicken mixture into the pie plate.
Sprinkle with ¾ cup cheese.
Place the remaining pie crust over the filling. Trim any excess.
Crimp the edges of the top and bottom crusts together.
Using a sharp knife, cut several slits in the top crust.
Bake for 35 minutes or until the crust is golden brown.
Sprinkle the crust with the remaining cheese. Return to the oven for 1-2 minutes until the cheese is melted.