In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well.
Pour the filling mixture into a 9 inch deep dish pie plate, cover with the pie crust, pressing against the pie plate to seal, and flute if desire;, make several slits in the crust to create steam vents.
Place pie on a rimmed baking sheet and bake for 40-45 minutes, or until heated through and the crust is golden.
let sit for 5 minutes, then cut into wedges and serve.
NOTE: to give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.