2 cans (10 3/4 oz. each) 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") frozen pie crusts, thawed

Combine the first 6 ingredients. Spoon into 1 of the pie crust. Cover with the other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes.