I would suggest you roll out the pastry as follows: 1. Roll out half of the pastry to about one-eighth of an inch in thickness and using a 5-inch diameter bowl as a guide, cut out 3 circles. Put the pastry trimmings to one side. 2. Repeat with the second half of the pastry - so you have 6 circles. 3. Now combine the trimmings and press them gently into a ball. Roll out as above and cut out another 3 circles - 9 circles in total. 4. Roll out any remaining pastry into a roughly circular shape and use any remaining chicken to fill it. This last pie will be quite misshapen and may be larger than the other 9 pies.