2 cans cream of potato soup
1 can 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 crust

Combine first 6 ingredients. Spoon into pie crust. Cover with top crust. Crimp edges to seal and slit top crust. Bake at 375 degrees for 40 minutes. Let stand 10 minutes before serving.