Blind baking
Blind baking is baking a pastry case empty, before the filling goes in, so the base sets and crisps instead of steaming under a wet filling.
The case is lined with paper, filled with baking weights to stop the base puffing and the walls slumping, and baked at around 200C (400F) for 10 to 15 minutes. The weights come out for the last few minutes if the base needs more color.
For a wet chicken pie filling, ten minutes of blind baking is the single most reliable insurance against a soggy bottom.