How do I keep the bottom crust of my chicken pot pie from getting mushy?

Pre-bake the bottom crust for about 15 mins prior to filling

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I always bake the bottom crust before filling it with anything because I don't like it mushy. But if you have leftover pie and store it in the refrigerator, any moisture in the filling will change the texture and you can't count on bottom crust staying flaky.

Don't put too much sauce in the filling: I made a huge pot of boneless curried chicken and potatoes a few months ago, we ate it with rice and had so much left over. Refrigerated entire pot of leftover chicken. Next day, I had to think of something to do with it so I baked the bottom crust 11 min. at 425 degrees (prick the bottom crust and place weights on the crust so it won't puff up) and spooned the chicken, potatoes, bell pepper, onion leaving most of the sauce in the pot. Put the top crust on and baked the pie: Since the pie filling had very little sauce, that bottom crust did not become soggy after refrigeration of the leftover pie.

Whisk an egg and paint it all over the crust, then bake for 5 minutes. The protein in the egg will seal the crust so the juice from the filling won't make it soggy.

Works for any kind of pie.

You can definitely use a pie crust recipe for a pot pie! Omit the tablespoon of sugar, or whatever it calls for, and a little extra salt for the savory. Also try using puff pastry...this is good if you are just topping the casserole off...it wouldn't work so good if you lined the baking dish with it.

I've always but a layer of tinfoil under it while i'm cooking it in the oven seems to work for me