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Veg All Chicken Pot Pie
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| 2 cans | 10 and 3/4 ounce cream of potato soup |
| 1 16 ounce can | the Veg all |
| 2 cups | cooked diced chicken |
| 1/2 cup | milk |
| 1/2 teaspoon | Thyme |
| 1/2 teaspoon | black pepper |
2 9 inch frozen pie crust thawed
one egg slightly beaten
Combine first six ingredients spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg Bake at 350° for 40 min. Cool 10 minutes before serving.
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