Quick & Easy Chicken Pot Pie

Recipe courtesy of Mrs*Molly

(This is from Veg-all- but I use REAL chicken, not canned, like they call for! It is very easy & yummy for a quick, no-fuss meal.)

2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
1 can (10 oz.) cooked chicken, drained*(I omit this & use approx. 1 lb cooked chicken)
1 can (10 3/4 oz.) condensed cream of chicken soup or cream of potato1/4 tsp. thyme
2 (9-inch) frozen ready-to-bake pie crust

• Preheat oven to 375° F
• In medium mixing bowl, combine Veg-All, chicken, soup, and thyme; 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 30 to 45 minutes or until crust is golden brown and filling is hot
• Allow pie to cool slightly before cutting into wedges to serve