Chicken Pot Pie

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Makes 6 servings

3 chicken breasts cooked, cut in small pieces.
1 8-ounce can mushrooms drained
1 16-ounce bag mixed vegetables frozen
1/2 teaspoon thyme
2 10 1/2-ounce cans gravy (chicken)
1 tablespoon cornstarch
2 frozen pie crusts (Pillsbury Pie Crust Dough)
1 egg white

Place one pie crust into pie plate.

Mix all the other ingredients in a bowl.

Place mixture into pie shell.

Place second crust on top and flute edges.

Bake 350° for 45 minutes or until crust is browned lightly. Let set for 10 minutes, serve.

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