2 cans cream of potato soup
1 (16 oz.) can of 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
1 egg, slightly beaten

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, 40 minutes. Cool 10 minutes.