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

Mix first 6 ingredients together and spoon into prepared pie shell. Cover with second pie crust and crimp edges. Brush top of crust with slightly beaten egg, if desired. Bake at 375 degrees about 40 minutes.

Variation of above recipe: Substitute cooked roast for chicken and 1/2 cup of roast gravy instead of milk.