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

Combine soup, vegetables, pepper, milk and chicken. Spoon into prepared pie crust. Crimp edges to seal. Slit top of crust and brush with egg. Bake at 375 degrees for 40 minutes. Let cool 10 minutes before cutting.