Heat the oven to 400°F.
Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow baking dish.
Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust. Press the crust to the rim to seal. Cut several slits in the crust.
Bake for 40 minutes or until the crust is golden brown.