I cut the kernels off of 3 cobs of sweet corn and cooked them in 1 Tablespoon of sweet cream butter in a cast-iron skillet over medium heat. Repeat process with all vegetables. Only add as much butter as you need to keep vegetables from sticking or if you don't want to use butter add olive oil as needed. After all, veggies are sauteed place them into a large mixing bowl, or at this point, you can add veggies to the chopped chicken then set them aside.

Next, use two packages of pre-made pie shells  (or make your own from scratch). I prefer Pillsbury's Pet-Ritz brand. Remove dough from two pie shells and mold it into a ball. Sprinkle a bit of flour onto your work surface and using a lightly floured rolling pin roll out pie dough to 1/4" thickness.  Make sure the dough is big enough to fit into your baking dish. I use an 11" Pampered Chef Heritage Collection 2" deep pie dish. If you're not sure how big your dish is just place your pie dish upside down onto rolled-out dough to make sure it'll fit. Remember to roll the dough out a bit wider than the actual size of your pie dish,  you want enough dough to cover the walls of the pie dish too. Roll dough into a pie dish and gently tuck in the sides, be extra careful though because you don't want to poke or tear the dough. 

Next, tear open a package of Campbell's Oven Chicken Pot Pie Sauce and pour it into the chicken and vegetable mixture.

Then, combine the remaining two pie shells into a ball and repeat the process, roll onto top of the pie dish and finish with setting a crimp design along pie dough edges.

Make a simple egg wash using one egg beaten with  1 teaspoon of olive oil. Using a clean baker's brush evenly coast the surface of pie dough and edges with egg wash.

Using a sharp knife cut a small steam hole into the center of the top pie dough. Bake in the oven for 1 hour in a preheated 350-degree oven.  Remove from oven, let cool, and dig in.