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

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Let cool 5 to 10 minutes before serving.