chicken pot pie

Quoting I'm His Amy He's My Rory:" You could always prebake the bottom crust"

Quoting Fertile Mertile + D & C:" just bake it slightly?"

• Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
• Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown

Quoting I'm His Amy He's My Rory:" Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) ... [snip!] ... for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown"

Quoting Fertile Mertile + D & C:" thanks"