Asian Chicken Pot Pie

Name: Asian Chicken Pot Pie
Total time: P1H
Yield: 8
Cuisine: Asian
Ingredients: chicken breast halves, boneless, skinless; chinese black vinegar; broccoli florets; water chestnuts; carrots; celery; bok choy; olive oil; cornstarch; garlic cloves; onions; ginger; chicken broth; phyllo (filo) pastry sheets; butter; rosemary sprigs

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.

Yield

8 servings

Prep

10 min

Cook

40 min

Ready

1 hrs

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
½	teaspoon	chinese black vinegar	*
1	head	broccoli florets	*
½	pound	water chestnuts
1	large	carrots
1	Stalk	celery	*
1	small	bok choy	*
2	tablespoons	olive oil
2	tablespoons	cornstarch
3	each	garlic cloves
2	tablespoons	onions chopped
1	teaspoon	ginger chopped
1	cup	chicken broth
8	sheets	phyllo (filo) pastry sheets	*
2	tablespoons	butter melted
4	large	rosemary sprigs	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
2.5	ml	chinese black vinegar	*
1	head	broccoli florets	*
226.8	g	water chestnuts
1	large	carrots
1	Stalk	celery	*
1	small	bok choy	*
3E+1	ml	olive oil
3E+1	ml	cornstarch
3	each	garlic cloves
3E+1	ml	onions chopped
5	ml	ginger chopped
237	ml	chicken broth
8	sheets	phyllo (filo) pastry sheets	*
3E+1	ml	butter melted
4	large	rosemary sprigs	*