In a large pot combine the chicken, frozen veggies, and potatoes. Add one cup of water and bring to a boil over medium high heat. Boil for 15 minutes, remove from heat, drain, and set aside.

In a large saute pan melt the butter over medium heat. Add in the onions and garlic and saute for 5 minutes.

Stir in the flour, salt, pepper, and oregano to form a paste.

Add the chicken broth a half cup at a time, stirring after each addition, until a thick gravy forms. Stir in the milk and bring the mixture to a boil, stirring constantly, until it thickens.

Remove from heat and set aside.

Place one pie crust in each of two pie or cake pans.

Add the chicken and vegetables to the gravy and mix well. Allow to cool to room temperature and then pour half of the gravy mixture into one pan and half into the other.

Place a pie crust on top of each pot pie and press the edges together to seal. Cut 2-3 slits in the top of each crust to allow venting while cooking.

Carefully wrap each pot pie in plastic wrap and then in foil. Freeze for up to 6 months.

Take a piece of masking tape and write the following directions on the tape: Preheat the oven to 375 degrees. Take the pot pies out of the plastic wrap and foil then place in the oven. Bake for 75 minutes or until the crust is golden brown and the filling is bubbling.