Arnold Palmer's Chicken Pot Pie with Tomato and Cucumber Salad, White Balsamic Vinaigrette

​Recipe by Executive Chef Robert Lee

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Ingredients

• 1 small onion medium diced
• 2 carrots medium diced
• 2 stalks celery medium diced
• 1 tbs. butter
• Salt and pepper to taste
• 1 ea. bay leaf
• 3 cups chicken stock
• 1# cooked pulled white and dark chicken meat
• 4 oz. green peas
• Roux as needed
• 2 ea. 10” x 15” pie dough sheets or
• 4 ea. 10” round pie dough sheets
• Tomato and Cucumber Salad
• 1 ea. Euro Cucumber Stripe Peeled
• 2 ea. Vine Ripened Tomatoes
• 4 oz. White Balsamic Vinaigrette

Preparation

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.

Assembly

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.
​

Wine Match

2013 Arnold Palmer Chardonnay

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