Ingredients:

• 2 cans cream of potato soup
• 1 (16 oz.) can Veg-All or canned vegetables (drained)
• 2 cups chicken (cooked and cut small)
• ½ cup milk
• ½ tsp. thyme
• ½ tsp. black pepper
• 2 (9 inch) frozen pie crust

Preparation:

Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375° F (190° C) for 40 minutes. Cool for 10 minute before serving.