Chicken Pot Pie

1) Preheat oven to 425°F. 2) Lay one pie crust down in a lightly greased 9x13 inch pan, pressing together any seams. 3) In a separate bowl, combine shredded rotisserie chicken, cream of chicken soup, cream of mushroom soup, drained mixed vegetables, and seasonings (salt, pepper, garlic powder, onion powder) and mix until well incorporated. 4) Pour the mixture evenly over the pie crust in the pan. 5) Cover the mixture with puff pastry, using a knife to cut vent strips crosswise in each direction. 6) Brush the melted butter onto all the puff pastry. 7) Bake at 425°F for 35-40 minutes or until the puff pastry is golden brown. 8) Let cool before serving and enjoy.