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

Combine first 6 ingredients. Spoon into pie crust. Cover with second pie crust. Crimp and seal edges. Slit top crust and brush with beaten egg.