Asian Chicken Pot Pie
Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.
chicken breast halves, boneless, skinless
chinese black vinegar
phyllo (filo) pastry sheets
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.
Chill. Layer four ½-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.
Fold the corners into the center.
Bake in a 400℉ (200℃). oven for 12 minutes.
Transfer immediately to serving plates and garnish with rosemary sprigs.