Easy Chicken Pot Pie and Lamb Pie Recipes to Try Out

A meat pie made with savory ingredients can serve the family or your friends a wonderful treat to remember. We’ve put together the preparation techniques and ingredients of two very easy-to-make and delicious meat pies. Remember, if it’s your first try and it doesn’t taste exactly as good as you wanted it to be, go for another attempt and the taste might surpass your expectations but make sure you try premium meats so that the flavour comes out well.

 

Chicken Pot Pie

Chicken Pot pies are really easy to make taste simply delicious.

 

Ingredients -

1 large chopped carrot
1/2 cup of frozen peas
1/2 cup of frozen corn
2 chopped chicken breasts
1 chopped onion
40g of butter
1 cup of milk
1 cup of chicken stock
2 sheets of puff pastry
3 tablespoons of plain flour
1 large chopped potato 

 

Directions -

Preheat the oven to 210 C and then grease five to six ramekins. Once done, place the potato, carrot and onion in a pan to cook. Add the peas and corn at the last minute. Cook the chicken until it's white in a separate pan and melt the butter in a saucepan. Add whisk and plain flour and gradually add stock and combined milk. Boil until it thickens and get the puff pastry out of the freezer to defrost.

Traditional Lamb Shepherd's Pie

If you try this one out with onions and carrots, topped with another cheese layer, you'll get something to treat your family handsomely with.
 

Ingredients -

1 tablespoon of butter
4 large potatoes, peeled and cubed
Salt and pepper
4 carrots, diced
450g of lamb mince
200 ml of lamb stock
1 tablespoon of olive oil
3 tablespoons of flour
140g of grated cheddar cheese, divided
1 chopped onion

Directions -

Boil a large pot of water and add the potatoes, cooking until tender but still firm for about 15 minutes. Then drain, mash and mix in the butter with 1 or 2 tablespoons of finely chopped onion. Add some of the grated cheese and season with salt, pepper and set aside. Preheat the oven to 190 degrees C and heat the oil in a large frying pan, adding the remaining onion and diced carrots After cooking for some time until it's tender, add the lamb and cook until it's well browned. Stir in the flour and cook for at least a minute.  Afterwards, add the lamb stock, bring to boil, reduce the heat and dimmer for 5 minutes.

Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese. Finally, bake in an oven until it's golden brown.



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