I tried to recreate a dish from Williamsburg's King's Arms Tavern and formulated this recipe from a variety of sources: my mother's pie crust an old port wine sauce recipe and all things fajita filling. Great as a main course for Thanksgiving or Christmas.
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MEDIEVAL MEAT PIE?! (British Pork Pie)
1 large shallot finely chopped
1 (750 milliliters) bottle of tawny port
2 ½ cups chicken broth
