Asian Chicken Pot Pie
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Asian Chicken Pot Pie

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Time to Prepare this Recipe 1 hours Prep: 10 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 431 calories per serving view nutrition facts

Ingredients

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

Directions

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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Nutrition Facts

Serving Size 250g
Amount per Serving
Calories 431 35% of calories from fat
% Daily Value*
Total Fat 17.0g26%
 Saturated Fat 6.0g28%
 Trans Fat 0.0g
Cholesterol 90mg30%
Sodium 206mg9%
Total Carbohydrate 38.0g13%
 Dietary Fiber 1.0g3%
 Sugars 2.0g
Protein 31.0g63%
Vitamin A 67%  Vitamin C 40%
Calcium 5%  Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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