Easy Chicken Pot pie (left over roasted Chicken)

using leftover roasted chicken

de- boned roasted chicken 

2 frozen pie crust 

1 can of cream of mushroom soup 

1 16 oz bag of frozen mixed vegetables (let sit to thaw)

1 tbs. olive oil

1/2 small onion diced

1 med. garlic glove minced 

1 tsp. fresh rosemary 

sea salt and pepper to taste

Preheat oven to 425 ,

Place one pie crust in oven to brown slightly  for about 10 min .  In a large skillet fry onions in olive oil for about 2 min. ,add minced garlic continue cooking adding the vegetables and rosemary, cook for about 5 min. add cream of mushroom then allow to simmer . Add chicken ,salt pepper and coat with mixture in the pan. allow cook for a good 15 min. the pour into pie crust and cover with the other pie crust seal edges , cutting small slits on top of crust to vent bake in oven at 425  for 30 t0 35 min or until golden brown and bubbly.