Veg-All Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
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 or make own or use boxed mix
1 egg, slightly beaten (optional)

Preparation

Combine first 6 ingredients; spoon into prepared crust.
Cover with top crust and crimp edges to seal.
Slit top crust and brush with egg.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.