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Asian Chicken Pot Pie

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1 hours Prep: 10 minutes Cook: 40 minutes

431 calories per serving view nutrition facts

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

Cut chicken into 2-inch strips.

Cut all vegetables into 2-inch strips and blanch.

In a large skillet over high heat, sauté 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 degrees F. oven for 12 minutes.

Transfer immediately to serving plates and garnish with rosemary sprigs.

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Serving Size 250g

Amount per Serving

Calories 431 35% of calories from fat