INGREDIENTS:

2 cans cream of potato soup
1 (16 oz.) can mixed vegetables, drained (could use frozen)
2 c. cooked chicken or turkey, diced
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9″) frozen pie crusts, thawed
1 egg, slightly beaten (optional)

DIRECTIONS:

Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with beaten egg if desired. Bake at 375 degrees for 40 minutes. Let cool 10 minutes.

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