In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
In a large resealable plastic bag, combine turkey and flour; shake to coat.
Add turkey, soup and green beans to the vegetable mixture; mix well.
Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges.
Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm.