Gluten-Free Easy Chicken Pot Pie

Heat oven to 425 °F. In 10-inch skillet, heat oil. Cook potato and onion in oil over medium heat 5 minutes, stirring occasionally. Add celery and carrot; continue to cook 3 to 5 minutes or until vegetables are tender. Stir in soup, chicken, thyme, salt and pepper. Heat to boiling. Remove from heat. Knead half of the dough 1 to 2 minutes to soften. Roll out bottom crust into circle larger than pie plate between 2 sheets of parchment or waxed paper. Ease crust into bottom of 9-inch glass pie plate. Pour filling in, and repeat rolling of second crust. Top pie, and seal edges decoratively. Brush milk over top of crust; cut slits in crust to vent. Bake 25 to 30 minutes or until golden brown and bubbly, placing cookie sheet lined with foil on rack below. Cover edge of pie with foil 15 minutes into baking. Cool 5 minutes before serving.