Let pie crust stand at room temperature according to package directions. Preheat the oven to 450 degrees F. In a large saucepan combine soup, frozen peas, water, and cream cheese. Cook and stir over medium-high heat until bubbly.
Gently stir in undrained chicken, uncooked rice, and chives. Return to boiling. Pour into a 1-1/2-quart casserole.
Top with pie crust. Trim to 1/2 inch beyond edge of casserole. Fold under pastry and flute edge. Cut slits in crust to allow steam to escape. Bake in a 450 degree F oven for 15 to 20 minutes or until crust is golden. Makes 4 servings.