Chicken Pot Pie

	2 (10 3/4 oz) cans cream of potato soup
	1 (15 oz) can Veg-all (drained)
	2 cups cooked, diced chicken
	1/2 cup milk
	1/2 tsp. thyme
	black pepper to taste
	2 (9 inch) frozen crusts, thawed Combine first 6 ingredients in mixing bowl, mixing well Spoon into one of the pie crusts Use the other pie crust to cover, making a top crust Crimp edges to seal Make slits in crust and brush with egg, if desired Bake at 375 degrees for 40 minutes Cool 10 minutes before serving

From the kitchen of: Nell Waters, 43rd. St. Church of Christ, Austin, Texas