Help with finishing a crust for chicken potpie?

My pie is done and the crust is already on it. But should I brush the crust with milk, egg wash, or nothing at all before I bake it? Last time I used milk and it seemed to come out a little bit on the gummy side, but maybe the oven temperature (or something else) was the problem. Do you have a method that you personally use--not a link please-- that you'd be willing to share? Dinner for 3 hungry people is at stake! Thanks so much in advance.