Chicken Pot Pie

• 2 cans (10-3/4 oz. each) cream of potato soup
• 1 can (1 lb.) mixed vegetables, drained
• 2 cups cooked, diced chicken
• 1/2 cup milk
• 1/2 tsp. thyme
• 1/2 tsp. black pepper
• 2 9 inch-frozen pie crusts, thawed
• 1 egg slightly beaten

1. Combine first six ingredients.
2. Spoon into prepared bottom pie crust.
3. Cover with top crust.
4. Crimpe edges to seal.
5. Slit top crust and brush with egg.
6. Bake at 375F for 40 minutes or until golden.
7. Let cool for at least 10 minutes before serving.

cream of potato soup, mixed vegetables, chicken, milk, thyme, black pepper, egg

Taken from www.foodgeeks.com/recipes/107 (may not work)