Chicken Pot Pie - cooking recipe

Ingredients

2 cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken or 1 can canned chicken (Premium white)
1/2 c. milk
1/4 tsp. thyme
1/4 tsp. black pepper (I use 1/8 tsp. so it isn't so strong)
2 (9-inch) frozen pie crusts, thawed
1 egg, slightly beaten (optional)

Preparation

Combine first 6 ingredients.
Spoon into prepared pie crust. Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool at least 10 minutes before serving.