2 hours ago, pastrygirl said:out of my commercial kitchen
I used to work for a deli that did a lot of catering. A lot of our entrees we sold as takeout food also. They were always baked just to the point of coloring. We sold them the first day as fresh entrees and anything that was left the first day went into the freezer immediately. I have no idea what it was called but we had containers that could be used in the microwave or the oven. We found that most people when they want take out they want convenience and they don't want to wait for the full bake time of a product. We didn't sell any pot pies but I have made them and put them in my own freezer. I had best results by baking them about 3/4 of the way. If you put them in the freezer unbaked, the bottom crust is always soggy. If you bake them all the way, the crust on top will get too dark. we sold our entrees in two and four serving containers and took special orders for larger sizes. I don't know if this helps but it is what we did when I worked in catering.
