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3 chicken breasts cooked, cut in small pieces
1 8-ounce can mushrooms, drained
1 16-ounce bag frozen mixed vegetables
1/2 teaspoon thyme
2 10 1/2-ounce cans chicken gravy
1 tablespoon cornstarch
2 (Pillsbury Pie Crust Dough) frozen pie crusts
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. Cut slits or designs into top crust. Bake 350° for 45 minutes or until crust is browned lightly. Let set for 10 minutes, serve. This recipe can be simply doubled to make 2 pies.