My grandmother would make meat pies, sometimes chicken, but usually beef. The filling was a lot like her beef stew, but the potatoes were diced and the onions were minced. She made her own brown gravy from whatever forms of beef she prepared (other than hamburger), and would heat some up to serve with the meat pie.
make an excellent meat pie called tourtière . . .
It is made, usually, with pork and veal, and as you can see from the image, the meat is minced. Sometimes they use beef or venison. They usually add onion, but not potatoes. However, there is a version called tourtière de Saguenay which includes potatoes (the Saguenay River valley has long been settled and is an important region of Québec). I saw some recipes while searching for the image which include apples, and a Saguenay version which uses chicken breasts and bacon.