On a recent trip to Nova Scotia, knowing that Hurricane Fiona was heading to Halifax in a few days, I set my priorities to find a pie before the storm arrived. The best place for pie, according to a Google search, was Humble Pie Kitchen, across the channel from Halifax in Dartmouth, Canada. Pie pal Judy and I took the 15-minute ferry ride and walked to the bakery.
People: Families with pie-baking traditions. The owners are from New Zealand, and they brought their recipes for savory hand pies (humble pies) with them when they emigrated to Canada.
Places: Humble Pie Kitchen (http://www.humblepiekitchen.ca). The kitchen is in a vintage house reconfigured as a bakery. The sales transactions occur on a small counter in the doorway. Customers line up outside and read the “menu” from the wheel on the wall.
Pies: We ordered the Chicken, Cranberry and Brie hand pie and went to a park along the channel overlooking Halifax to have our lunch. The pie is made with butter puff pastry filled with large pieces of chicken, cranberries, and brie. We learned that the hand pie is like a pasty but filled with more filling than liquids, and it was divine. 
In case you are wondering about the “Donair” pie on the wheel menu, it is a nod to the traditional Halifax hand pie filled with ground lamb or beef, topped with onions and tomatoes, served like a gyro but, in its “humble” form, is baked in puff pastry. The pie is then drizzled with Donair sauce, which is made from evaporated milk, sugar, and vinegar. Several days later I tried the sauce over a flatbread pizza, but its sweetness distracted from the pizza.
I love that you found this Humble Pie in spite of the storm!!