it depends on what kind of quality product you are aiming for.
if you are looking strictly for a fast food approach, i can't offer you much advice. most kitchens i ever worked in didn't even have microwaves.
if you're looking for a fresher product, here is the way i would go. this is for a topcrust-only pie. for individual servings, a bottom crust is not necessary. having a bottom crust doesn't really do anything for your palette. not having one saves time & money.
- use rarebit or souffle dishes sized to the individual portions you will be serving
- cut the prepared or purchased pie crust to fit the tops of your rarebit or souffle dishes. a hole for the steam should be made in the center if you will be crimping it onto the rims of your dish, but if they are made to fit inside the rims, nothing need be done. an egg wash makes a very appealing end product. these individual pastry lids can then be frozen & compactly stored to be used while still frozen. if you are using commercial pastry, this is a job a prep person or even your dishwasher can be taught to do easily, further saving money.
for a fairly nice product that requires no prep time and no skill, commercial puff pastry works well, has visual impact, and the leftover trimmings can be used in many ways.
- the filling can be approached a number of ways. prepare a large amount, keep it in the fridge, and portion it into your dishes as the orders come in or portion an estimated number of dishes for the shift and keep them in the fridge.
or you could just make a white or brown sauce & keep it in the bain marie, sauteing your meat & vegetables per order, adding a little sauce at the end of the saute. place in dish.
i'm sure you can come up with other approaches also.
- i would recommend placing the frozen tops on per order, just before popping into the oven. it takes a few extra seconds just when you're busy, but it avoids wastage.
the fast food approach would be to bake off a whole bunch of them at the same time. if you only bake off the estimated number you will be serving for the shift, they needn't even be refridgerated, just warmed up in a hot oven for 5 or 10 minutes. if you do a large number, they will have to be kept in the fridge (for a day or two) or in the freezer. both approaches create reheating problems, especially if they are frozen. essentially, the quality will really suffer, with no real savings in prep or baking time. popped into the oven as soon as the order comes in, they should be ready shortly after the soup / salad are cleared away.
hope this helps