2 c. chicken, cooked and diced
1 (16 oz.) can Veg-All (drained)
1/4 tsp. thyme
2 (9 inch) frozen pie crusts, thawed
2 (10 oz.) cans cream of potato soup
1/2 c. milk
1/4 tsp. pepper

Combine all ingredients and stir into pie crust. Bake at 375 degrees for 40 minutes.