Short of grabbing a potpie from the frozen food case, most cooks wouldn't think of putting savory pie on the weeknight dinner table. Who's got time to prepare the meat, chop vegetables and roll pastry for a satisfying supper entree? But with a couple of shortcuts and a few good-quality prepared items, you can serve a pie that rivals one from scratch.
Copyright 2006 USA Weekend and columnist Pam Anderson. All rights reserved.
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