1 can Cream of Potatoe Soup
15 oz Mixed Veggies (canned or frozen)
1/2 C Milk
1/2 tsp Thyme
1/2 tsp Ground Black Pepper
2 (9 in) Frozen Pie Crusts (I use the refridgerated Pillsbury)
1 egg, Lightly Beaten
1. Preheat Oven to 375*
2. In medium bowl, combine soup, veggies, milk, thyme, and black pepper.
3. Spoon filling into the bottom crust. Cover with top crust, and crimp edges to seal. Slit top crust and brush with beaten egg.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
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