I make my pot pie using  my easy stew. I make them after the stew cools and freeze  them or eat them immediately. This is how.
Ingredients

• cooked stew
• deep pie crusts (frozen, in  pie pans)
• foil

* you may like to add pre-made  pie crust to cover the pot pie but it's not required

Preheat the oven to 425 degrees F. Pour the stew into  your frozen pie crusts  until the filling is slightly below the rim.  If you choose, add a top crust by laying it over the pie and pressing the dough into the bottom dough.  If you add a top crust, slice about a 1 inch long slice in the top crust or poke holes with a fork.  This will  allow heat to escape and prevent a mess.  Whether you add a top crust or not, rip foil into half inch or so strips  and wrap around the edges of the crust so that it doesn't burn. Bake for  25-40 minutes or until  the crust is golden brown.
Enjoy!
*If you choose to freeze these for later,  be sure to label the pies beforehand  with what it is and the date.  

I made this stew yesterday. It's a great meal you can make ahead or make extra then freeze. I also use it in another recipe I'll share soon. If you are preparing this days before you want to eat it, put the pot or crock pot on low.  If it's being prepared early on the day of, put the slow cooker on high.
Ingredients

• a bag of  frozen vegetables
• 2-4 potatoes
• an envelope of brown gravy mix
• flour
• canned or container of broth or water (beef, chicken, vegetable)
• raw stew meat (if desired or substitute with cooked chicken)

* add other seasoning and ingredients to taste
First, you will need to make the stew base. Pour a small amount (about 2 cups)  of water or broth  into the crock pot.  Whisk in the envelop of brown gravy into the pot. Then  whisk in flour slowly until the mixture is slightly pasty. (gravy thickens  naturally) Now pour in more  water / broth until the pot is half full and mix.  Dump  the  meat and vegetables into your slow cooker. Add water/ broth until the pot is full and stir. 
 Cook for at least a few hours. I remove all except what I plan to eat that day from the slow cooker and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
Enjoy!
 

I use my chili recipe to make this recipe I'll share soon. You can assemble this, cook it and freeze it or eat it immediately. 
​Ingredients
•    cooked chili
•    about 3 cans of corn (may need more or less)
•    about 4 boxes of corn muffin mix
•    milk (amount required by muffin recipe)
•    eggs (amount required by muffin recipe)

Mix the corn muffin mix. Pour enough chili to cover about ½ inch into a dish. (I use these pie dishes for several recipes like this because they're easy to clean.) Then pour enough corn to cover the chili. Finally, pour about ½ inch of corn muffin mix on top; do not over fill. Bake following corn muffin instructions. Reduce bake time by about 10 minutes if you plan to freeze it to eat it later. Partially cooking it makes for better freezing and will ensure the cornbread doesn't burn when reheating. Cover the food with plastic wrap and aluminum foil and freeze. Be sure to label what it is and the date before freezing it. Whenever you fully cook it, I enjoy rubbing butter over the top of the cornbread as soon as I pull it out of the oven.
Enjoy!