Asian Chicken Pot Pie Recipe

• 4 x 6-Oz Boneless And Skinless Chicken breast
• 1/2 tsp Chinese black vinegar
• 1 head broccoli
• 1/2 lb Water chestnuts
• 1 lrg Carrot
• 1 stalk celery
• 1 sm Bokchoy
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Cornstarch
• 1/2 tsp Chinese 5 spice Salt and pepper to taste
• 3 x Garlic cloves, minced
• 2 Tbsp. Minced onion
• 1 tsp Minced ginger
• 1 c. Chicken broth
• 8 sht phyllo dough
• 2 Tbsp. Melted butter
• 1 Tbsp. Minced Chinese chives
• 4 lrg 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/fry the chicken strips with the vinegar.
4. Add the cornstarch.
5. Season with 5 spice pwdr, salt and pepper.
6. Add in garlic, onion and ginger.
7. Stirfry for 5 to 6 min.
8. Add in chicken stock and vegetables.
9. Cook for 8 to 10 min.
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 mix on each pan.
15. Add in chives.
16. Fold the corners into the center.
17. Bake in a 400 degree oven for 12 min.
18. Transfer immediately to serving plates and garnish with rosemary sprigs.
19. Yield: 4 servings

chicken breast, black vinegar, broccoli, water, carrot, celery, extra virgin olive oil, cornstarch, salt, garlic, onion, ginger, chicken broth, butter, chinese chives, rosemary

Taken from cookeatshare.com/recipes/asian-chicken-pot-pie-70224 (may not work)