Easy Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of potato soup
1 (15 oz) can VEG-ALL mixed vegetables, drained
1 C. frozen mixed vegetables (left over vegetables are good too)
2 C. cooked, diced chicken
1/2 C. milk
1/2 tsp. thyme
Salt and pepper to taste
2 - 9 inch frozen pie crusts, thawed
1 egg slightly beaten (optional)

Preparation

Place bottom crust in pie pan; lightly brown in 375 oven. Combine first 6 ingredients.
Spoon into prepared crust.
Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375 degrees for 40 minutes.
Cool 10 minutes before serving.