Chicken Pot Pie - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of potato soup
1 (10 3/4 oz.) can cream of chicken soup
16 oz. can Veg-all (lite), drained
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9-inch) frozen pie crusts, thawed (Pillsbury; found in dairy case)
2 c. cooked, diced chicken

Preparation

Combine everything except crusts.
Prepare pie crusts according to directions.
Spoon prepared mixture into pie crust.
Cover with top pie crust.
Cut slits in crust and brush with egg yolk, if desired.
Cover pie with aluminum foil; top with center cut out to prevent pie crust edges from burning.
Bake at 375\u00b0 for 40 to 55 minutes until top is golden brown.
Cool 10 minutes.