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 oz.) frozen pie crusts
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. Bake at 375 degrees for 40 minutes.