Special request chicken pot pie with my canned chicken and canned veggies

2 sheets deep dish pie crust
1-1/2 cups rotisserie chicken
1 10 3/4 oz can cream of chicken soup
1/4 cup chicken broth
1-2/3 cups frozen mixed vegetables thawed
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon pepper
INSTRUCTIONS
Preheat your oven to 400 degrees. Unroll one of your pie crusts into a 9" deep pie dish. Set aside.
Combine your chicken, cream of chicken soup, chicken broth, frozen vegetables, and seasonings in a large bowl. Mix well and transfer to your prepared pie crust.
Gently lay the second crust on top of your pot pie. Trim and crimp the edges and cut three slits in the top with a knife to allow steam to escape.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.