Veg-All Chicken Pot Pie - cooking recipe

Ingredients

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

Preparation

Combine soup, Veg-All, chicken, milk, thyme and pepper.
Spoon into prepared pie crust.
Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg.
Bake 40 minutes at 375\u00b0.
Cool 10 minutes before serving.