Earlier this year, I mentioned that I like the concept of chicken pot pie, but don’t like the peas and carrots that usually accompany the classic version. Well, I finally found a version I like. This one is adapted from a version of Martha Stewart’s that uses beef instead of chicken. It’s both classier and manlier than the classic: a hot, wintery present that you just want to rip open and dig into. Use smaller ramekins if you’re going to be serving it as an appetizer, or large ones as a main. Making a double batch? You don’t have to double the amount of cooking liquid.