Are you referring to a type of Pastie (Australian) or Swanson Chicken Pot pie?
Yes, cook the ingredients as in a chicken ala king, place in unbaked pie shells then you can freeze. I'm also assuming that it's a single serve thing. I've never heard of a chicken pie that is a full pie size like 8 inches or more. That would definitely be a different situation.
Cottage pies. Need a definition. What is your recipe and the end result that you want? If it's just a meat stew covered by mashers then by all means. That would be the best of all of your problems.
Quiche is a tricky one. You can prepare and freeze at any stage but raw eggs break down when frozen. Yes it's similar to cheesecake but the results are very different. (I haven't really explored the possibility but sugar is a natural anti-freeze so that might explain why cheesecake freezes better than quiche)
I guess it depends wholy on your situation. If it were me, I'd find the time to whip up the batches right before I needed to fill and bake. If it's a cut, heat and plate I don't really know what to tell you without sacrificing quality.
The freezer life of anything is the limitation of the most vulnerable ingredient. IE: eggs. You'll have to look up your list of ingredients, how long you can freeze your ingredients and go by the one that has the shortest freezer life.
Microwaves are useful for reheating but not something that depends on a crispy crust. There are all kinds of little tricks that manufacturers use...little sleeves and heating plates...for crispy microwave items.
I wouldn't recommend it to reheat items for important functions unless it's a gravy or sauce. You can certainly use the microwave to thaw, but absolutely finish in an oven/dry heat.
Hope this helps
I want to freeze some chicken pies, cottage pies and quiche. Should I bake the pies before I freeze ?
How long can the pies be kept frozen ?
Should I use a microwave or oven to reheat the pie ?
Will appreciate some suggestions