Don't refreeze thawed meat or poultry pies or casseroles, cream pies or vegetables. Not much, as long as they were commercially frozen. Commercial freezing is much faster than home freezing. With quick freezing, there is less breakdown of cells. Slower freezing forms large ice crystals which cause cells to rupture.
Moisture leaks out and quality is lowered.
To protect their sizeable investments in development, testing and marketing, frozen food packers want their products to have a good image with shoppers. In this case. don't store food more than a week. Longer storage is not dangerous, but flavors and textures begin to deteriorate. Use heavy-duty foil. Freezer wrap or freezer containers.