Chicken: Asian Chicken Pot Pie
Source of Recipe
fooddownunder.com
List of Ingredients
4 6 Ounce Boneless And Skinless Chicken breast
1/2 teaspoon Chinese black vinegar
1 head Broccoli
1/2 pound Water chestnuts
1 large Carrot
1 stalk Celery
1 small -- Bokchoy
2 tablespoon Olive oil
2 tablespoon Cornstarch
1/2 teaspoon Chinese 5 spice
3 Garlic cloves ; chopped
2 tablespoon Chopped onion
1 teaspoon Chopped ginger
1 cup Chicken broth
8 sheets Phyllo dough
2 tablespoon Melted butter
1 tbl Chopped Chinese chives
4 lrg Rosemary sprigs Recipe
Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning.
Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes. Transfer immediately to serving plates and garnish with rosemary sprigs. Yield: 4 servings
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