Chicken Pot Pie

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.