Easy Chicken Pot Pie

 2 frozen deep dish pie crusts (thawed), poke the bottoms with fork

1 large can vegall

2 cans cream of chicken soup

2 cans cream of celery soup

2 cans cream of potato soup

16 oz shredded cooked chicken (Rotiserre)

pepper

2 Round Pie Crust in rolled circles, (refrigerator section)

garlic powder

egg wash (1 egg with a bit of water)

 

In a large bowl mix together large can of vegetables and soups.  Add shredded chicken.  Pour into 2 pie crusts and sprinkle with pepper on top.  Put on round refrigerator pie crusts on top.  Fold and pinch to seal. 

Sprinkle a little bit of pepper and garlic powder on top of the outside of the pot pie.  Cut 3 slits in the top to let steam escape while baking.  Brush on an egg wash to brown.  Put pot pies on a sheet pan into a 375 degree oven for 1 hour.