Combine soup, water, and TABASCO® Buffalo Style Sauce in a large saucepan over medium heat and bring just to a simmer. Remove from heat and stir in peas and carrots, chicken, green onion, and basil. Blend well and set aside.
Line a 9- or 10-inch pie pan with one pie crust. Spoon chicken mixture into pan and top with remaining crust; seal and flute edges and cut several slits in top. Bake in a 425°F oven for 35 to 40 minutes or till crust is golden brown. Let cool 10 minutes before serving.
Makes 8 servings.