Veg-All Chicken Pot Pie

From Elayne Tuttle
2 cans cream of potato soup
1 16 oz. can Veg-All
2 cups diced chicken (or turkey)
1/2 cup milk
1/4 tsp. thyme
1/4 tsp. pepper
2 - 9 inch frozen pie crusts (I like the pillsbury roll out kind)
1 egg (optional - I usually don't do this).
Combine first 6 ingredients. Spoon into pie crusts. Cover top with crust .
Crimp edges and make slits in top with knife.
Brush with beaten egg.
Bake at 375 for 40 minutes. Cool 10 minutes before cutting.