Veg-all Chicken Pot Pie

2 cans cream of potato soup

1 can veg-all – drained 16 oz

2 C. chicken – cooked and diced

½ C. milk

½ tsp thyme

½ tsp black pepper

2 pie crust – 9” thawed

1 egg – beaten (opt.)

Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust, crimp edges to seal. Slit top and brush with egg. Bake on 375 for 40 minutes.

Shelia Williams