2 cans cream potato soup
1 (16 oz.) can mixed vegetables, drained
2 c. cooked diced chicken
1/2 c. milk
1/4 tsp. thyme
1/4 tsp. pepper
2 9" frozen pie crusts, thawed
1 egg, slightly beaten

Combine first 6 ingredients; spoon into 1 of the prepared pie crusts. Cover with top crust and crimp edges to seal. Makes 2 slits in the top crust and brush with beaten egg. Bake at 375 degrees for 40 minutes. Cool for 10 minutes.