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PREHEAT oven to 400°F. Bring pie crusts to room temperature.
MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x 2 baking pan.
PLACE crusts on floured surface, overlapping about 3 inch in the center. Press seam to seal. Roll into 14x10 rectangle. Trim excess crust. Place crust over chicken mixture and flute edges. Cut slits in pastry.
BAKE for 40 to 45 min. or until pie crust is golden brown.
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