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1
Heat oven to 425°F. If desired, line a baking sheet with aluminum foil (for easy cleanup if there is spillage).
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2
In a medium bowl, stir together the chicken, veggies and gravy. Divide equally among four oven-safe dishes (I used ones that about a 4x4).
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3
Without unrolling, divide the pie crust dough into four equal pieces. Roll out (with a rolling pin) each of the pieces of dough to make four squares. Pat one onto each of the oven-safe dishes, covering the filling.
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4
Bake for 20-25 minutes, until golden brown. Let cool slightly before serving.
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