Asian Chicken Pot Pie

• 4 each chicken breast halves, boneless, skinless
• 1/2 teaspoon chinese black vinegar
• 1 head broccoli florets
• 1/2 pound water chestnuts
• 1 large carrots
• 1 Stalk celery
• 1 small bok choy
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 3 each garlic cloves
• 2 tablespoons onions chopped
• 1 teaspoon ginger chopped
• 1 cup chicken broth
• 8 sheets phyllo (filo) pastry sheets
• 2 tablespoons butter melted
• 4 large rosemary sprigs

1. Cut chicken into 2-inch strips.
2. Cut all vegetables into 2-inch strips and blanch.
3. In a large skillet over high heat, saute the chicken strips with the vinegar.
4. Add in the cornstarch.
5. Season with 5 spice powder, salt and pepper.
6. Add garlic, onion and ginger.
7. Stirfry for 5 to 6 minutes.
8. Add chicken stock and vegetables.
9. Cook for 8 to 10 minutes.
10. Check seasoning.
11. Chill.
12. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin.
13. Repeat the process for four pans.
14. Divide equally the chicken mixture on each pan.
15. Add chives.
16. Fold the corners into the center.
17. Bake in a 400F (200C).
18. oven for 12 minutes.
19. Transfer immediately to serving plates and garnish with rosemary sprigs.

chicken breast halves, chinese black vinegar, broccoli florets, water, carrots, celery, choy, olive oil, cornstarch, garlic, onions, ginger chopped, chicken broth, phyllo, butter, rosemary sprigs

Taken from recipeland.com/recipe/v/asian-chicken-pot-pie-43643 (may not work)