Recipe by Executive Chef Robert Lee
Chicken Pot Pie
Saute’ the vegetables in butter over medium heat until tender. Add chicken stock and bay leaf and simmer for 10 minutes.
Remove bay leaf and tighten with roux until thickened. Remove from heat and fold in chicken meat and peas.
Set mixture aside and let cool down while pie dough is being prepared.
Cut pie dough and fill the bottom of (4) 10 oz. casserole dishes.
Fill each to level. Prepare a top for each pinching the edges to hold together.
Cut two slits in middle of tops and then bake at 325 degrees for 20 - 30 minutes until brown and mixture has started to bubble out.
Tomato and Cucumber Salad
Slice each tomato in half from the top.
Lay flat and then slice length wise in 1⁄4 in. slices.
Reserve only the center slices.
Cut the cucumbers into 1⁄4 in. bias cut slices.
Alternate (4) tomatoes and (4) cucumbers next to the casserole dish on a serving plate as shown in the picture.
Drizzle 1 oz. of vinaigrette over each portion of tomatoes and cucumbers.
2013 Arnold Palmer Chardonnay