Hello Mrs. G. and welcome to Chef Talk. I'm going to move your question to a different forum, but first I thought I'd reply since I've made many dozen
chicken pot pies and frozen them successfully.
My father-in-law was very ill and it seemed that
chicken pot pies were compatable with his appetite. Here's what I did:
I made a recipe of simple pie crust in the food processor, enough for two 9" pies. I cut the disk of dough into six portions and covered five 5" casserole dishes into which I put the cooked pie filling. The filling was made from three boneless, skinless
chicken breasts which I poached first. I sauteed some chopped leek, carrot, celery and parsley in butter, then added some flour and let it cook a couple of minutes. Then I added
chicken broth, white wine and a touch of sherry. When that thickened, I added the cubed
chicken breast and dished the filling into the little casseroles. When the filling was cold (I put them in the fridge for 30 minutes), I brushed the top rim of the casseroles with a little egg wash, then sealed the top with a crust. I brushed the crust with egg wash and cut a couple of slits for vents. Then I wrapped each one tightly and put them in the freezer. My mother-in-law defrosted the pie in her fridge before baking for 35 minutes or so.
The trick was, there was no lower crust- only a top one. When I had time, I decorated the crusts with little dough leaves, vines, etc.
Does that answer your query?

You're a good-hearted person to do the cooking for that family.
Best wishes,
Mezzaluna