A few months ago I came across a recipe for Chicken Wellington and loving Beef Wellington I was excited to try my hand at it. I made it for a family get together and everyon loved the dish and asked when I was going to make it again. I must admit that the dish was very good; however' there was one problem that probably only I noticed and that is that the puff pastry was a little too soggy on the bottom. In making the wellington I pan seared the chicken and let it cool, cut the mushrooms very small and added an olive topenade that I drained as well as I could. I sauteed the mushrooms and topenade and let them cool. Rolled out the pastry to approx 1/4" and placed a piece of ham followed by a sliced of pepper jack cheese a chicken breast and then the mushrooms. Folded the pastry over the chicken sealing it with a beaten egg and coated the whole thing with some more beaated egg. I cooked it in the oven at 375 for about 25 min removed and allowed to cool on a cooling rack for about 5 min befor serving. Is there anything that I could have done or could do in the future to prevent the bottom from getting soggy. Thank you for your help.

Hi Anthony,

You are doing all the right things.
A few options try to cook the chicken breasts almost fully, then proceed as you describe, but bake at 400 or 425 this will allow the humidity in the wellington and pastry dough (in form of fat) to escape faster.
Also try to place wellington on bottom rack while using only the bottom heat, make sure the oven is pre-heated first and or sprinkle some bread crumbs where the filling will be in contact with the dough, this will help insulate the dough, in restaurants we sometime roll the wellington in thin french crepes before placing it in the dough to absorb any excess of moisture, but that is only fine if you have some crepes on hand...unless you also want to make crepe suzette for dessert!!
hope it helps

Thank you for your help. I will try your suggestions the next time I make them, and according to my family it will be soon.