Gather all of your ingredients, including the chicken that you have cut into bite-size pieces.

Preheat your oven to 375°F -190°C. Grease your 9-inch pie plate and place one of the pie crusts on the pie plate.

In a bowl, combine the potato soup, the can of VEG-All, the cubed chicken, the milk, the thyme, and pepper.

Scoop the mixture into the first pie crust.

Cover the mixture with the second pie crust. Crimp the edges to seal the mixture in the pie crusts. Use a knife to slit the top crust for the steam to release while cooking.

Brush the top crust with the beaten egg (optional). Bake for 40 minutes, or until golden brown.

Cool 10 minutes before serving. Enjoy!