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Submitted by: Elaine Nichols from Mesa, AZ
Originally shared on the web 07/23/2013

2-9 inch pie crusts, divided
12-1/2 oz. can tuna, drained
10-3/4 oz. can cream of potato soup
10 oz. pkg. frozen peas & carrots
1/2 c. onion, chopped
1/3 c. milk
1/2 t. dried thyme
salt and pepper to taste

Line an 8x8” baking pan with one pie crush. Combine remaining ingredients and pour into crust; top with remaining crust. Seal and crimp the edges; slit the top of the crust to vent. Bake at 375 degrees for 50 minutes or until golden. Serves 4 to 6.