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1
Preheat an oven to 375 degrees F (190 degrees C).
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2
Heat the vegetable oil in a large skillet over medium heat.
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3
Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
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4
Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
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5
Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
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6
Gently fold the mahi mahi pieces into the soup mixture.
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7
Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
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8
Pour the soup mixture with the mahi mahi into the pie crust.
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9
Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
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10
Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.
