2 cans (10 3/4 oz.) cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked diced chicken
1/2 c. milk
1/2 tsp. pepper
2 9" frozen pie crust
1/2 tsp. thyme, optional
1 egg, if desired for crust

Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. Crimp edges to seal. Slit top of crust and brush with egg if desired. Bake at 375 degrees for 40 minutes.