Veg-All Chicken Pot Pie - cooking recipe

Ingredients

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

Preparation

Combine ingredients.
Spoon into prepared pie crust.
Cover with top crust.
Seal edge.
Brush top with beaten egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.