Im going to be making a couple of fairly large chicken pot pies next week. Should the bottom crust be pre-baked? Any other tips? Lest I mislead anyone I will be using boneless skinless chicken thighs and frozen chopped vegetables. I can use either cream of ____ soup, make the sauce, or some combination thereof, although probably the filling will be pre-made the day before and poured into the pie shells before baking.