2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
1 can (10 oz.) cooked chicken, drained
1 can (10 3/4 oz.) cream of chicken or cream of mushroom soup
1/4 tsp. thyme
1/4 tsp. pepper
2 (9-inch) frozen ready-to-bake pie crusts
Preheat oven to 375F. In medium mixing bowl, combine first 5 ingredients; mix well. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal, and pick top with fork. Bake for 50 to 60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.