Yes! I promised to bring you a savory kitchen adventure and by George I've done it! This week was spring break for my mid-western university (I know, so early. Especially considering there's still snow on the ground.) so I had some free time. And by free time I mean... time to catch up on some reading from classes, have some minor panic attacks about how close the end of term is and... end up in the kitchen to sooth my soul (and tummy). Also b/c I was kinda sorta in almost full freak out mode I went to my safe space... my mom's house! Nothin' like a little time at the homestead to rejuvenate the mind. I ended up making a faux pot pie recipe from my fave celebrity cook Rachael Ray! I say faux b/c it uses puff pastry as the crust and not actual pie dough. I'd make the dish again but I'd definitely use pie dough as I feel it has the texture I prefer.

What I really like about this recipe is you can make the chowder base and freeze the pre-baked pot pies for a lazy day. To be more specific... you would fill the ramekins/mini-baking tins and seal the puff pastry/pie crust dough onto the vessel with an egg wash. Then you freeze the whole thing and pull it out and bake it to a nice golden brown when you're having just one of those days and trying not to take it personal.