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    Pie: Asian Chicken Pot Pie


    Source of Recipe


    Evan

    List of Ingredients




    4 6-Ounce 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 tbl Olive oil
    2 tbl Cornstarch
    1/2 tsp Chinese 5 spice
        Salt and pepper to taste
    3 Garlic cloves, chopped
    2 tbl Chopped onion
    1 tsp Chopped ginger
    1 cup Chicken broth
    8 sht phyllo dough
    2 tbl 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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