2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can mixed vegetables, drained
2 c. cooked diced chicken
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 c. milk
2 (9-inch) pie crusts (soft)

Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust. Seal top crust by pressing with fork all the way around edge of crust. Slit top crust and brush with beaten egg.

Bake at 375°F for 40 minutes. Cool 10 minutes.