Preheat the oven to 325°F (160°C).

Boil the whole chicken in a large pot until fully cooked.

Reserve the chicken broth.

Remove the chicken from the bones and shred or chop it into bite-sized pieces.

Line the bottom of a deep dish pie pan with one of the pie shells.

In a mixing bowl, combine the shredded chicken, mixed vegetables, reserved chicken broth, and butter.

Pour the chicken and vegetable mixture over the pie shell in the pie pan.

Cover the mixture with the other pie shell, sealing the edges.

Bake in the preheated oven for 45 minutes or until the crust is golden brown and the filling is bubbly.

Let it cool slightly before serving.