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.
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Comments (6)
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.
Hi Angye,
I’m sorry for the delay in our response.
Sure, this should work for mini pot pies. You’ll likely just need to experiment with slightly shorter bake times. Let us know how it goes and how many mini pies you’re able to get out of this recipe!
Thank you,
Courtney
Editor, Forks Over Knives
can this be frozen?? If so, do I top with crust then freeze??
Hi Barbara,
Sorry for our delay in responding. Yes, you can freeze this pot pie. Before baking it, let it thaw; then brush the crust with milk and bake until crust is browned and filling is bubbly.
Thank you,
Courtney
Editor, Forks Over Knives
My family loved this recipe! Will definitely be making again for Thanksgiving
I would like to know this too!