Chicken Pot Pie

from the kitchen of Taste of Homes

2 cans (9-3/4 ounces each) chunk white chicken, drained (I used one can for one pie)
1 can (15 ounces) sliced carrots, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) sliced potatoes, drained
1 can green beans
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 teaspoons thyme
1/4 teaspoon salt
1/4 teaspoon pepper
(it makes a little too much filling for one pie but not enough for 2)
2 packages (15 ounces each) refrigerated pie pastry (one for the top and one for the bottom)

In a large bowl, combine the first 10 ingredients. Line pie plate with bottom crust. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry; brush with butter.
Bake the potpie at 375° for 35-40 minutes or until golden brown. Let stand for 10 minutes before cutting.