I'm making a savory pie - basically stew in a pie crust. Do I want to parbake the bottom crust of my pie for this?  Will doing so make it more or less likely that the bottom crust ends up as a soggy mess?  I'm not sure if or how the contents being stew instead of fruit will change how the whole thing cooks. My plan for cook time is "until the top crust looks good."  The filling (stew) is essentially done when it goes in, and the ingredients are ones that are pretty resilient against overcooking, so I'm not worried about harming it regardless of how my cook time comes out. 
No, simply because there's no way to attach the top crust to the bottom crust, once the bottom crust is parbaked. In general, pot pies are not pre-baked. 