Why is my pot pie gummy?

Here are a few reasons why a pot pie might turn out gummy or have a soggy, under-cooked crust: 1. Insufficient baking tim e. Pot pies need to be cooked for a sufficient amount of time to ensure that the filling is heated through and the crust is crispy. If the pot pie is removed from the oven too soon, the crust may not have had enough time to fully cook, resulting in a gummy texture. 2. Too much moisture. The filling of a pot pie should be moist, but if there is too much liquid the crust may become soggy and gummy.

What is the sauce made of in vegetable pot pie?

The sauce in this vegetable pot pie is a traditional cheese sauce. First, you make a roux - melted butter and flour cooked together. Milk is whisked into the roux, then grated cheese is added, and the mixture is simmered until the cheese is melted and the sauce is smooth and thickened.

Roasted Root Veggie Pot Pie Recipe | A Well-Seasoned Kitchen®

Ingredients

Scale

1/2 cup unsalted butter, divided
2 medium shallots, halved
2 teaspoons sugar
2 large carrots, peeled and cut into 1/2-inch square pieces
1 turnip, peeled and cut into 1/2– inch square pieces
1 celery root, peeled and cut into 1/2-inch square pieces
Olive oil cooking spray
1/3 cup all-purpose flour
2 1/2 cups milk (whole, 2 percent or skim)
2/3 to 1 cup (3 to 4 ounces) grated Parmesan cheese
2 teaspoons fresh thyme leaves
1/3 cup chopped fresh Italian parsley
Salt, to taste
Freshly ground black pepper, to taste
1 large egg, lightly beaten
1 sheet frozen puff pastry, thawed

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Instructions

Preheat oven to 400 degrees.
In a large skillet, melt 1/4 cup butter over medium-low heat. Add shallots, cover and cook, stirring occasionally for 15 to 20 minutes or until tender. Increase heat to medium; add sugar and continue cooking, stirring, for 6 to 8 minutes or until caramel-colored. Watch carefully so they don’t burn. Place in a large deep-dish pie pan. Set aside.
While shallots are cooking, place carrots, turnip and celery root in a shallow roasting pan and spray with olive oil; toss. Roast, stirring occasionally, for 30 to 35 minutes or until tender when pierced with a fork. Add to pie dish with shallots.
In a medium saucepan, melt remaining 4 tablespoons butter over low heat. Whisk in flour and continue cooking for 3 minutes. Gradually whisk in milk. Bring to a slow boil over medium heat, stirring constantly; cook for 6 to 8 minutes or until thickened. Add Parmesan cheese, stirring until melted. Stir in thyme and parsley; season to taste with salt and pepper. Pour into pie dish and stir well.
Brush edges of pie dish with beaten egg. Cover with pastry, trimming excess (using scraps to decorate the top, if desired). Push down on edges to adhere to the pan. Brush top of pastry with egg and cut a slit or two in the center to allow steam to escape. Place on a baking sheet and bake for 25 to 30 minutes or until pastry is golden brown. Cover edges if they start to burn. Remove from oven and cool 5 minutes before serving.

Notes

Make ahead: Pot pie can be assembled (but not baked) earlier in the day, covered and refrigerated. Bring to room temperature before baking.

Variation: Add 1 to 1 1/4 cups chopped ham (preferably country ham). Stir in with the thyme and parsley.

Author: From "Fresh Tastes" by Lee Clayton Roper
Category: main dish, comfort food