Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
Comments (4)
Wondering if the filling would work for mini pot pies. I thought I may try this recipe using muffin tins (or reuse old TV dinner pot pie tins) & freeze them.
can this be frozen?? If so, do I top with crust then freeze??
My family loved this recipe! Will definitely be making again for Thanksgiving
I would like to know this too!