1 can (10 3/4 oz.) cream of potato soup
1 can (10 3/4 oz.) cream of chicken soup
2 c. cooked, diced chicken
1 (16 oz.) can Veg-All, drained
1/2 c. milk
1/2 tsp. black pepper
2 (9 inch) frozen deep dish pie shells, thawed
1 egg, slightly beaten

Combine first 6 ingredients. Spoon into thawed pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg. Bake 375 degrees 40 minutes. Cool 10 minutes.