2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All mixed vegetables, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed
1 egg, slightly beaten (opt.)

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 1 hour. Cool 10 minutes. 6 servings.