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I *think* it will work okay if you only roll the crust a single time, twice at most. As I am sure you know, crust like that gets tougher the more it is handled and rolled/re-rolled.
I have to admit I have never put flaky crust dough through a pasta roller....never even crossed my mind, even when doing many multiple small crusts at home or work.

If it ends up not working well, I tend to do multiples in steps. I make several batches of the crust, then divide into portions as near the size I need as possible and shape them by hand into rough circles. Then I work as quick as possible to roll out and lay in the pans, keeping some in the fridge if the kitchen is warm. I do the top crusts and keep them to the side well wrapped so I can fill them all, then top and trim and seal all at once, rather than doing one pan at a time from the bottom up.
Big trays to hold the little pans help, as I can whip them in and out of the fridge or storage racks faster and do them in batches by pan.

You can also (especially for top crusts) roll out a large section and use a cutter to make perfect rounds for the tops.

Good luck! Sounds wonderful to offer at a Farmer's Market! We used to have all sorts of people offering fantastic baked goods at our local (Amish in large part) but new food regulation rules pushed them out so only a few stalls can sell, and they aren't that good.

ah, yes, sadiepix, good point ....hmmmmm.... now i wonder if it will work..... i will certainly have to experiment with this... don't want a tough dough. and great idea about the bacon fat (or lard) that will keep it flaky...and sailor, that sounds like a great idea with the demiglace in the filling....

It's certainly worth a try. You might have to play with the dough recipe a little, but as long as it's really, really cold - could work! What fat/fats do you use? Let us know how it goes? This corner is rootin' for you! Very ambitious. I'd buy them!

I really really hate making crust. So when i make a pot pie I cheat and use puff pastry.

@jackhonky - i actually may think about that, the pies are going to be frozen for sale..... perhaps a biscuit dough is the way to go.... i've got a little while to experiment.

@db - i use a commercial kitchen from my friend who has a restaurant.... so my overhead isn't that bad. i know it's tough to make a buck out there these days.... it's too bad that you couldn't make a go of it.... you're food must be awesome....

i'm actually going to be selling them in the frozen state (if i can work out the kinks)....so the resting part will not be a problem. and i may actually try the buttermilk biscuit dough..... that might actually be less problematic than crust rolling.....

it's going to be trial and error.... freezing and heating and eating to see which yields the tastiest results.

i often use organic phyllo when i've made them in the past, it's very good, less work but i must use local ingredients (flour, butter, etc).... no shortcuts allowed.

also doing a cottage pie with mashed potato crust which is so easy....
i have to wait for the potatoes to come in, but that's a real easy one.

i also do tamale pies with locally grown and milled cornmeal.... either on a bed of vegetarian beans or chili con carne.

mmm, i'm getting myself hungry! keep your thoughts coming, it's very inspiring.

@db, you're right about the over-protection as far as the little people go. how do you think the rest of the world eats....? people preparing foods over fires in stalls WITHOUT GLOVES! IMAGINE A HUMAN HAND TOUCHING FOOD???? i'm always amazed when i see people handling money with their gloves. what's lacking is COMMON SENSE! yes,
i'm glad i grew up in a world where people could buy a pie from another person and not a MEGA food corporation.

you know, maybe you should ask your local fire house if you can use their kitchen. or church basement kitchen, some of these places have BOH approval.... it's too bad it costs so much money to rent a place $100 an hour???? that's insane..... you've got to find someone who would let you use their kitchen.... i go in early in the am before they open..... do my thing and pop out.

Hmm. Frozen pot pies. Yeah, the biscuit top would work with that, but the freezing would definitely help the crust.

If you do try the pasta machine, you may want to experiment with pastry flour or a cake flour/AP flour mix. Less gluten will help with the tenderness.

@bakingandbooks - that recipe looks very good.... the cream cheese is a nice touch.

i haven't gotten into my new kitchen yet to try out the various methods, but i'll keep you all posted. thank you all for your tips....