This could perhaps be illustrated well with a hard boiled egg. If you remove an egg at the 7 minute mark, the internal temperature is still around 100c, and it will continue to cook. To stop it cooking, dunk it in cold water.
Similarly with the pot pie, the filling retains a ton of heat, so it still is cooking for those few minutes, as the heat dissipates. If you left it in the oven five minutes longer (to 'finish') then put it in cold water (like the egg), you would have a pie in a similar, though wetter, condition.
Similarly with the pot pie, the filling retains a ton of heat, so it still is cooking for those few minutes, as the heat dissipates. If you left it in the oven five minutes longer (to 'finish') then put it in cold water (like the egg), you would have a pie in a similar, though wetter, condition.