Maturing of the taste buds paved the way for enjoying Chicken Pot Pie

Never too late for the taste buds to mature, I say. In my childhood, youth, young- and even middle-adulthood, the idea of Chicken Pot Pie sounded like the idea of eating dirt. I couldn't imagine throwing veggies, chicken, and a sauce together and topping it with a biscuit. The dish was one of Hubby's favorites; a few random times in our marriage I grudgingly made it for him, but I'd pop some fish sticks into the oven on the side so I wouldn't have to eat Chicken Pot Pie myself at the upcoming meal. Putting things mildly, to me Chicken Pot Pie was gross.

I remember the day things changed for the better. The occasion was Hubby's birthday a few years back; I wanted to make him a special dinner but didn't have time to race to the grocery. I had to use ingredients I had on hand. A recipe for Chicken Pot Pie rose to the surface. Of necessity I prepared it. For reasons I can't explain, suddenly I saw this dish in a different light. It looked healthy and soothing every bit like the comfort food it was. That night I didn't fix my side entree so I could sneak myself option; I served myself Chicken Pot Pie. Delicious! Why had I been depriving myself of this great dish?

The rest is history. Not long ago the Chickasaw Nation Nutrition Services, one of my greatest sources of recipes, provided the following recipe that brims with fresh veggies. If Hubby liked Chicken Pot Pie, he'd adore one prepared from a recipe card provided by "his people" (remember that Hubby is a citizen and elder of the Chickasaw Nation). This time it's my upcoming birthday, and not Hubby's, we're celebrating, but I can't think of a better birthday meal to get ready for myself. I'm thankful for the maturing of the taste buds that broadened my horizons to include this wonderful food.

Chicken Pot Pie

2 cups low-fat bakery mix (tried with low-fat Bisquick)

1/2 cup fat-free milk

1/4 cup fat-free egg product

2 (10 3/4-ounce) cans reduced sodium cream of chicken soup

1 cup fat-free milk

3 cups cooked chicken, shredded

2 cups fresh cooked mixed vegetables (corn, okra, green beans, green peas, etc., whatever you have on hand)

1/4 teaspoon celery seed

1/4 teaspoon paprika

Preheat the oven to 400 degrees. In a medium bowl stir bakery mix, eggs, and 1/2 cup milk to make biscuit topping. Set aside. In saucepan on medium-high heat combine cream of chicken soup, 1 cup fat-free milk, chicken, mixed cooked vegetables, and seasonings. Stir until mixture is heated through. In a casserole dish add chicken mixture. Spoon biscuit dough over chicken mixture. Bake uncovered for 25 minutes until topping is golden brown. Makes 10 servings.