Preheat the oven to 425°F.
Lightly grease a 9-inch pie plate.
Prepare crust by mixing pancake mix and water until dough forms.
Divide dough in half.
Roll out one half of the dough and place it on the bottom of the pie plate.
Roll out the second half of dough and set aside.
In a medium bowl, mix chicken and vegetables. Spoon chicken mixture into crust-lined pie plate.
In a saucepan, bring water to a boil.
Whisk in soup mix. Reduce heat to medium and simmer for 5 to 10 minutes, stirring frequently.
Pour hot gravy over chicken filling mixture.
Cover with top crust, crimping edges to seal.
Cut several slits in the top crust.
Bake for 30 to 40 minutes or until the top crust is golden brown.
