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

Combine first 6 ingredients. Spoon into one thawed pie shell. Cover this with the other pie crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool at least 10 minutes before cutting into slices.