Remove pie crusts from box and roll out on top cutting board to get to room temp.
Melt the butter in a large pot over medium-high heat, then add the frozen mirepoix mix of onion, carrots, and celery. Stir until the onions start to turn translucent, about 8 minutes.
Remove meat from the Rotisserie chicken and shred.
Add to vegetables then stir in both Cream of Chicken and Mushroom soups, let it cook and thicken. Once it starts to thicken add salt, pepper, and thyme.
Stir in 1/4 cup half in half and splash of white wine, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more wine, water or broth. Turn off heat.
Press one pie curst into a glass or tin pie pan. Be sure to press into edges on to the sides.
Add filling. Place second place crust on top and slit for venting.
Bake for 30 minutes at 375 degrees.