Chicken Pot Pie - cooking recipe

Ingredients

2 cans cream of potato soup (10 3/4 oz. each)
1 can mixed vegetables (16 oz. Veg-All or frozen vegetables, thawed)
2 c. cooked and diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9-inch) frozen pie crusts, thawed (I prefer to use All-Ready pie crusts in the dairy section)
1 egg, slightly beaten (optional)

Preparation

Combine first 6 ingredients.
When using the frozen vegetables, heat the mixture on the stove until the vegetables are about done (approximately 15 minutes).
Spoon into prepared crust; crimp edges to seal.
Slit top of crust and brush lightly with beaten egg.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes before serving.