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Preheat oven to 425 degrees
In 9-inch pie plate place one pie crust shell in bottom of dish.
Over medium heat, melt butter. Add onions and cook until soft and translucent.
Add soup and water and stir until hot.
Add frozen vegetables, stir.
Add chicken and spices, stir until all ingredients are combined and simmer until just starting to bubble.
Pour chicken and vegetable mixture into pie shell.
Place second pie crust over the top.
Seal together and slice 4 slits into top crust to vent.
Place on a sheet pan (to catch any drips) and cook 30-35min or until crust is golden brown and filling is bubbly.