I finally tried out one of the local Biokiste services here last week (something I’ll have to talk more about later on) but some of the things which happened to be in the introductory basket were broccoli and carrots. Broccoli is something I rarely buy, because somehow hardly any of the recipes I come across feature it…and when making side dishes, it’s one of the last vegetables my mind comes to. I did make up a batch of Ranch dip (the powder mix that you add to thick sour cream) and it was really tasty — but we had two heads to eat (is that how you refer to broccoli? Heads, crowns, stalks??)
On most days, I would make my own crust for chicken pot pie — probably exactly like this cheddar pastry that I love for our regular chicken pot pies. But when I was shopping a few days earlier, I discovered a few different types of crusts, and I wanted to see if I found any of them acceptable for whipping up meals more quickly. I’m finding that I have less and less time to cook lately, or just less desire because I’m worn down from all the work I’m doing and chasing Mack around for an hour or so (she is like a whirlwind at the end of the day!). So I’ve broken from my norm of making everything from scratch. And yes, I have come to regret it. The crust I used on the bottom of this dish was definitely not appropriate (something Rewe Bio brand which I honestly would not use for anything) — and the top crust was a Tante Fanny Filo dough which would make killer spring rolls, but was not so great for pot pie.
As you have probably gathered by now, it was a highly experimental cooking day, and even my filling was a bit experimental because I used broccoli, celery and carrots inside which is a somewhat new twist for me.
The verdict? Flavor explosion! I went with some slightly different seasoning as well and despite the fact that the crusts were just ok, the inside was really, really good. So next time, I will just make my own crust again and this filling if I have broccoli on hand.
This is also a great freezer meal for quick weeknight meals. This makes 6 substantial portions, or 8 if you serve it with a salad. So you you can split this up many ways. We went for eating it on night one, having leftovers the next day and freezing two portions for another time.