Pre-heat oven to 400F degrees.
Place two chicken breasts in a hot steamer basket. Add oregano, onion powder and season with salt and pepper to taste. Cover and cook for 20 minutes. Check the center of the chicken to make sure it is cooked through. When done transfer to a cutting board and cute into small cubes.
Meanwhile, heat oil in a large skillet. Add onion, garlic and mushrooms. Sauté for 3-4 minutes or until onion is translucent and fragrant.
Next add in vegetable mix, cubed chicken and cream of chicken soup. Season with Italian seasoning and adjust the salt according to your taste. Stir and simmer for 5 minutes.
Remove from stove. Place pie crust over the chicken and veggie mix. Fold the dough inside forming a curly edge. Cut four slits in on top of the crust to vent.
Bake for 20 minutes or until crust is golden brown.