With my easy fresh milled flour pie crust I didn't pre-bake the bottom crust and I didn't experience a soggy bottom crust. | Yes! In fact this is a very freezer friendly dish. Use a glass pie dish. | If you're using glass DO NOT pre-heat your oven when you go to bake it. Place the frozen pot pot pie into a cold oven and then preheat. This will bring the temperature of the glass dish up to temperature as the oven preheats so it doesn't break. | To avoid it being soggy do not thaw your pot pie. Just take it from the freezer to the oven and bake as directed until the crust is golden and sauce is bubbly. | Can use regular all purpose if you don't have fresh milled. | For later use you can wrap the dough in plastic wrap and refrigerate it for 3 days, or freeze for 1 month. Bring refrigerated pie crust back to room temperature at least 30 minutes before rolling. Thaw frozen pie dough overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling out. | If you'd like your pie crust on the sweeter side you can add 1 tablespoon of granulated sugar to the flour mixture.