Season chicken on both sides with garlic powder, Lawry's seasoned salt, black pepper, and Italian seasoning. Heat pan, coat with the extra virgin olive oil, and brown chicken on both sides until brown and cooked thoroughly. Let chicken cool and then shred chicken by breaking the breast into little shreds.
Cut 1/2 of butter into pan, add chicken back to pan. Add canned soups stirring until soup melts. Now add sour cream, stir slowly. Now you can break cream cheese up into pieces and stir in, cover and let simmer for 5 minutes. Then add frozen veggies, cover, and let simmer for 10 minutes or until veggies are thawed.
Preheat oven to 350 degrees F. Place pie shell in for about 4 minutes, then take out pie shell, let stand. Turn off chicken mixture let cool down for 10 minutes. Once cooled add chicken mixture to pie crust, level in pie shell, roll out pie shell topper and cover chicken pot pie. Slice slits in top of crust for ventilation (and it looks cool too!) Brush top of pie with remaining melted butter. Place in oven for 30 minutes. When pie crust is browned it’s done. Let cool for 20 minutes.