2 pie shells
2 cans cream of potato soup
16 oz. can Veg-Alls, drained
2 c. diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
1 egg, slightly beaten

Mix the soup, Veg-Alls, chicken, milk, thyme and black pepper together and pour into pie shell and put second pie crust on top and seal the edges, then cut several slits in the top crust and spread beaten egg over the top until well covered. Bake at 375 degrees for 40 minutes.