Ingredients:  
  2 cans (10 3/4 oz) cream of potato soup 1/2 C milk
  1 16 oz can of VEG-ALL 1/2 tsp. thyme
  or VEG-ALL LITE, drained 1/2 tsp. black pepper
  2 C cooked, diced chicken 2-9 in. frozen pie crusts, thawed
    1 egg, slightly beaten (optional)
     
  Cooking Instructions:  
  Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg, if desired.
Bake at 375 degrees, for 40 minutes. Cool 10 minutes.