Easy Chicken Pot Pie

2 cans cream of potato soup
16 oz. can mixed vegetables, drained
2 cups cooked and diced chicken
1/2 tsp. thyme
1/2 cup milk
1/2 tsp. pepper
9" deep dish frozen pie crusts, thawed
1 egg, slightly beaten

Preheat oven to 375F.

Combine first 6 ingredients.  Spoon into prepared pie crust.  Cover with top crust and crimp edges to seal.  Slit top crust to ventilate and brush with egg.  Bake for 40 minutes or until golden brown and bubbly.  Cool 10 minutes before serving.