Chicken Pot Pie

Preheat oven 375°

2 cans cream of potato soup*
1 16oz can Vegall mixed vegetables
2 cups cooked diced chicken**
1/2 cup milk
1/2 tsp Thyme
1/2 tsp pepper
1 pkg prepared pie crusts
1 egg

Mix together first 6 ingredients, more milk if you feel as needed. Spoon into pie crust in a 9” pan top with 2nd crust pinching around the edges. Make 3 slits in the top and beat egg and brush it all over the crust.
Bake for 40 minutes until golden brown, let sit 10 minutes before serving.

*You can use cream of chicken soup instead or any cream soup on hand but the potato works nice.
**A roaster chicken works nicely, but also you can use the canned chicken it turns out great.