In a bowl gently (so as not to break up the potatoes) but thoroughly mix the soup, peas, potatoes, and chicken.
Use 2/3 of the pastry to line a 9 inch pie plate. Pour or spoon the mixture into the pastry and top with the rest of the pastry.
Bake at 425° F. for 15 minutes reduce heat to 350° F. for about 40
minutes.