Roll pie dough out onto a floured surface. Cover with a 5" pie pan, then cut around the pan with a knife. Leave approximately ½" extra dough from the edge of the pan. Refrigerate scraps, to use later as needed.
Place the dough into the mini pie plate, making sure it fits snugly into the pan. Press the edges of the dough along the rim of the pan.
Begin layering the ingredients: potatoes, green bean casserole, soup, and gravy.
Roll out another portion of dough, and cut into a circle. Cover the filled pie with the dough and press all around the edges to seal.
Crimp the edges, then make slits in the center of the pie. If you prefer, use fork tines to press down on the edges, instead of crimping.
Continue with these steps until you have made four pies. Place the pies on a cookie sheet and bake for 45-60 minutes, or until the pies are browned and bubbly. While these pies are baking, continue making the remaining pies.
Cook the remaining pies while the first batch is cooling off. If you plan on freezing some, allow them to cool completely, then wrap in aluminum foil and freeze.
Don't forget to share with your friends and neighbors, especially if they're elderly! Gotta spread that love around, especially this time of year!