Preheat oven to 400 degrees.

1 pkg refrigerated pie crusts
1 can cream of chicken soup
1/2 tsp pepper
1/2 tsp thyme
1/2 cup milk
2 cups cooked chicken (season lightly)
1 12-ounce pkg frozen vegetables

Line 9-inch pan with pie crust.
Mix all ingredients together, pour into crust.
Lay second pie crust on top of filling.
Crimp edges.
Cut slits into top crust.
Bake 35 minutes, until golden brown.