There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare mushroom thyme pot pies with fennel and pearl onions baked in ramekins with a pastry dough topping, New England lobster pot pie topped with buttery cracker crumbs and parmesan, New Orleans shrimp pot pie in a creamy wine sauce served in a puff pastry bowl, plus broccoli-cheddar-chicken pot pie with a pastry crust.
Wed, Nov 6, 6:30 pm to 9 pm