NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY IS EQUIVALENT TO 3 1/2 CUPS -- OR THREE 10 OZ. CANS. 10 OUNCES FROZEN VEGETABLES IS APPROXIMATELY 2 CUPS. TWO 12 OZ. CANS CHUNK CHICKEN BREASTS IS ABOUT 3 CUPS. TURKEY GRAVY MAY BE SUBSTITUTED, IF AN ENHANCED SAGE FLAVOR IS DESIRED, OR YOU CAN SEASON CHICKEN GRAVY WITH SAGE OR POULTRY SEASONING. Preheat oven to 425°F . Select 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 3/4 inch space free below bowl rims.
Add Simply Potatoes to a 2 1/2 quart pot. Cover potatoes with 2 inches hot water. Bring to a boil; Boil 7 minutes. Add frozen vegetables and return to a boil; Boil for 2 additional minutes. Quickly drain, then return vegetables to the same pot. Add the chicken gravy (scrape cans using a flexible spatula). Fold in the canned chicken (including the broth) until blended. Season to taste if desired.
Unroll the pie dough and place one segment on a floured surface; Arrange inverted bakeware bowls or ramekins over dough. Cut around the perimeter of the bowls using a sharp knife. Repeat with remaining dough to yield 6 circular crusts (re-roll dough scraps if necessary).
Arrange bowls on baking sheets. Spray bowl interiors with non-stick cooking spray. Pour 1 1/2 cups filling into bowls, distributing evenly. Place and evenly fit dough circles over filling to cover, levelly to the edges of baking dish. Spray dough crust tops well with non-stick cooking spray for even browning. Cut slits around the center of each prepared pastry to vent.
Bake 30 minutes, or until golden brown. For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking. Let pies cool slightly before serving. Serve and enjoy.