well a pie crust is rather calorie laden already, so I don't think you'd be saving much by subbing something for the cream. If the recipe only calls for a tablespoon or two, though, you'd probably be fine subbing whole milk.
Sorry misread this re the crust. What type of pie is it?
I usually top my fish pie with mashed potatoes much like Shepard pie. Having said that I would not worry about the minimal amount is cream in the pie filling but whole milk should work but not be as rich.
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