2 cans cream of potato soup
1 (16 oz.) can Veg-All or Veg-All Lite, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. black pepper
1/2 tsp. thyme
2 pie crusts (9 inch, unbaked)
1 egg, slightly beaten

Combine first 6 ingredients. Spoon into unbaked pie crust. Cover with top crust, crimping edges to seal. Slit top crust and brush with egg. Bake at 375 degrees for 45 minutes or until golden, cool 10 minutes before cutting.