9 inch pie crust (double)
2 cans cream of potato soup, undiluted
1/3 c. milk
1/8 tsp. thyme
1/2 tsp. onion powder
2 c. frozen mixed vegetables, thawed
2 c. diced, cooked chicken
1 (4 oz.) can mushrooms, drained

Prepare pie crust; set aside. Combine all other ingredients. Pour into pie crust. Cover with top crust. Brush crust with milk. Cut slits in top crust. Bake in a preheated 375 degree oven for 40 minutes or until golden. Serves 6.