so i am going to make a pot pie tomorrow to use up some rice and veggies, but i want to freeze it for later.

for the crust... i am using steamed rice shaped into the bottom of a foil pan. then i will fill it w/ the traditional veggie filling, with no top crust. i will soften the veggies by cooking those first before adding them to the "gravy".
so, should i cook the entire pot pie before freezing? or should i just assemble it and freeze it raw?

also, does anyone have a GREAT pot pie recipe? im going to use the "chris and travis? pot pie" on this site....generally anyway. :) im fiinagling it a bit.
but if anyone has some good pointers for this, id love it.... esp for adding a "chikeny" textured tofu? a good gravy mix...should i use cream of mushroom soup?

thanks