Squab pie chops. The mixture should be covered with water, though less than in some pies, covered with pastry and baked in the oven for about two hours. Within the UK, the most common variation is to use lamb instead of mutton. Gloucester Squab pie did not require lamb and suggests any leftover meat could be used. Other ingredients can be included, for example Agatha Christie produced a variant which included hard-boiled eggs and another recipe took the concept of serving with clotted cream and adds cream to thicken. Outside of England, the concept of squab pie does exist, but in a
Pot pie Pot pie A pot pie is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based fillings, and may also differ in the types of crust. In the United States, chicken pot pie is one of the most popular types of pot pies and it can vary significantly in terms of both preparation and ingredients. Pot pie is believed to have originated in Greece. The Greeks cooked meats mixed with other ingredients in open pastry