today i made a chicken pie by putting left over roast chicken in a dish, pouring some gravy on and laying a sheet of puff pastry on top and wrapped round the edges of the dish. it was nice but the pastry was really hard to get off the edges of the dish and i was wondering about using puff pastry to line the dish too... would it go soggy? any advice would be good thanks!

I'm afraid it will go soggy. You can try to counteract this by sprinking it with cornflour [shake it over from a tea strainer like you would dust a dessert with icing sugar] but it still won't go crisp. If you want to line the dish try using shortcrust pastry and bake it blind [leave the excess over the edge of the dish and trim off later] after 10 mins remove the baking parchment and beans and glaze with beaten egg white, return to the oven for another 10 mins or so until the glaze has set.