Divide the stuffing between the two shells, and cover them with a top crust. This filling will not settle, so the pie will be as full as it is now. Also, please note that since this filling is gooey you can’t redo a top crust if you mess it up.
You can freeze pot pies, or cook them straight away, or refridgerate for a day or two. Cooking time changes dramatically depending on which of those you choose, from over an hour if they’re frozen to about half an hour if they’re not. Watch the crust — it’ll tell you when it’s done.
Theoretically the pie is supposed to sit for 20 minutes to gel. I’ve rarely been patient enough for this step.