2 (10 oz) cans cream of potato soup
1 (16 oz) can Veg-All (or frozen vegetables)
2 c cooked, diced chicken
1/2 c milk
1/2 t thyme
1/2 t pepper
2 (9-inch) frozen pie crusts, thawed
Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges. Split top crust. Bake at 375 for 40-50 minutes; cool for 10 minutes.
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