Preheat oven to 450˚ F with sheet pan or cookie sheet in oven.
Cut 5 steam vents in top pie crust. Brush lightly with cream or milk. Place foil ring on edges of pie crust.
When oven reaches temp, place pie in oven on sheet pan. Bake at 450˚ for 10 minutes.
Reduce oven temp to 425˚ F and bake for approximately 50 minutes for large and 40 minutes for individual size or until top is lightly browned and filling is bubbling slightly through steam vents. If top browns too quickly before filling bubbles, lay foil sheet loosely over top of pie. Make certain to keep steam vents open by gently running knife through slots if necessary.
Remove pot pie from oven and allow to cool for a 5 to 10 minutes before slicing. Do not cover while cooling.
