Easy Chicken Pot Pie

INGREDIENTS:
 2 deep dish 9 inch frozen pie crusts
1/2 Rotisserie Chicken, shredded
1/3 - 1/2 bag frozen veggies (such as mixed mushrooms, carrots, peas, asparagus, corn, etc), slightly thawed
2 cans cream of chicken & mushroom soup
1/4 cup milk
1/2 teaspoon black pepper
1/2 to 1 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

 DIRECTIONS:
1 - Preheat the oven to 400 degrees and remove the frozen pie crusts from the freezer. Leave one pie crust in the tin and invert the other onto wax paper so that it will flatten into the pie top.
2 - Prick the bottom pie crust with a fork to release air and bake the bottom pie crust (still in tin) for 10 minutes at 400 degrees.
3 - While the crust is baking, mix the chicken, slightly thawed veggies, two cans of soup, milk, and seasonings in a large bowl.
4 - When the lower pie crust is done, let cool for about 5 minutes and lower the oven temperature to 375 degrees.
 5 - Pour the filling into the baked crust. Top the pie with the flattened crust. Crimp the edges and make several slits in the top of the pie.
6 - Bake at 375 for about 40 minutes or until crust is brown.