Can the meat pie be frozen before baked?

I would follow the recipe up to the point of making up the meat filling and freeze the crusts separately from the filling. I would be concerned that if the pies were fully constructed, the meat juices would weep into the bottom crust as it was freezing and make it soggy before you could bake it. I would freeze the dough in 2 balls, roll out and freeze flat (depending upon your freezer space... the flat pieces would thaw much faster when you are ready to use) or roll out flat, then roll up on a sheet of parchment or waxed paper to freeze. I would also warm up the meat filling before adding to the bottom crust prior to baking.