Home made pie from frozen - pastry question

[123fushia]

Am making 2 meat and potato pies for visiting family on Boxing Day. Meat and veg have been in slow cooker all night and ready made pastry sorted. Will freeze pies today but not sure about ....
Do I blind bake the bottom pastry, and freeze with uncooked top?

Do I freeze all pastry uncooked?

Do I part cook finished pies, leave to cool, then freeze?

What would you do? Pie filling has good quality beef, onions, carrots, potatoes and peas. Will serve with red cabbage and .......gravy!

No idea if it's actually right but I just freeze with all the pastry uncooked and it's always fine.

Sound delicious. I have one in the freezer for Christmas Eve.

How long do you cook it and what heat?

I've experimented today with blind baking the bottom with short crust, cooling, adding cooled filling then topped with puff. Wrapped and frozen 2, have one in the fridge to cook later.
If I remember I will let you know how it comes out.
(Have had the soggy bottom problem before with raw pastry underneath)

Well the one cooked from fresh came out perfectly, no soggy bottom and no burnt bits