2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken or turkey or beef
1/2 c. milk
1/4 to 1/2 tsp. thyme
1/2 tsp. pepper
2 (9 inch) frozen pie crusts, thawed
1 egg, slightly beaten

Combine first 6 ingredients. Spoon into one crust. Cover with the other crust, and crimp the edges to seal. Slit top crust and brush with egg. Bake at 375 degrees for 40-50 minutes. Cool for 10 minutes before serving.