2 cans (10 3/4 oz. each) cream of potato soup (skins removed)
1 can (16 oz.) Veg-All, drained (water removed)
2 c. cooked, diced nicely chicken (remove feathers)
1/2 c. milk (removed from cow)
1/2 tsp. thyme (if you got a minute)
1/2 tsp. black pepper (white pepper if you can find it)
2 (9 inch) frozen pie crusts, deep dish, thawed (not frozen)
1 egg, slightly beaten (remove from shell)

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg. Bake at 375 degrees, 40 minutes. Cool, 10 minutes, eat it all. Serves 4-6.

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