Veg-All Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) can Veg-All, drained
2 cups cooked chicken, diced
1/2 cup milk
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 (9 inch) frozen pie crusts, thawed (deep dish)
1 egg, lightly 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.
Bake at 375 degrees for 40 minutes.
Cool for 10 minutes before serving.