This is the quintessential British pub lunch, perfect for offering aid and comfort in cool, damp, gloomy weather. Pair it with something fresh, light, and uncomplicated, such as Fennel-Apple Slaw, and serve more of the ale that you made the filling with.
Game plan: You can make the dough and refrigerate it for up to 1 day, or store it in the freezer for up to a month (transfer it to the fridge for thawing the day before you plan to make the pot pies).
To make the filling:
To assemble and bake:
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...