Easy Pot Pie

2 (15 oz.) cans mixed vegetables, drained
1 can cream of potato soup
1/4 cup milk
2 cups cooked and shredded turkey or chicken (1 lb. if buying at the deli)
1/4 teaspoon thyme
1/4 teaspoon pepper
2 ready-to-bake pie crusts (either homemade or purchased)

Directions:
Preheat oven to 375°. In a mixing bowl, combine drained vegetables, soup, milk, turkey, thyme, and pepper and stir gently until well mixed. Press one pie crust into a 9-inch pie pan. Pour vegetable/chicken mixture into the crust. Place the second crust on top, seal the edges, and cut vents with a sharp knife. Bake about 1 hour on bottom rack in oven, or until crust is browned and filling is hot through. Remove pie from oven, cool for five minutes, cut, and serve.

Notes:
An easy way to use holiday turkey leftovers or a good potluck dish.