Vegetable Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz.) cans Campbell's cream of potato soup
1 (16 oz.) bag frozen mixed vegetables, prepared according to pkg.
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 (optional)

Preparation

Combine the 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\u00b0 for 40 minutes. Cool 10 minutes.