Throw It Together -- Quick Meal

My Chicken Pot Pie

1 Box Pillsbury Refrigerated Pie Crust (In the Biscuit section)
1 1/2 lbs. Chicken Breast
1 can Rotel
1 can Cream of Chicken, 98% Fat Free
1 can Cream of Celery, 98% Fat Free
1 can Cream of Mushroom, 98% Fat Free
1 Tbls. Onion Powder
2 pinches White Ground Pepper
1 bag Frozen Mixed Vegetables
2 cans Sliced Mushrooms

13 x 9 Casserole Dish

Preheat oven to 375 F.
Cut Chicken into small pieces.
Follow instructions on box for bringing both pie crusts to room temperature.
Mix all ingredients, except crust, together in Large bowl.
Pour pie filling into the dish; spread evenly.
Cut both crusts into long strips and place on top of filling, creating a Criss-Cross design.
Any crust coming over the sides of the dish, can just be cut off with a butter knife against the edge of the dish.
Bake for 30 minutes.
Then turn your oven to broil and let the crust brown nicely, should take 5 minutes.