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Asian Chicken Pot Pie

Asian Chicken Pot Pie Asian Chicken Pot Pie Asian Chicken Pot Pie 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.













Trans-fat Free, Low Sodium


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
1 teaspoon ginger
1 cup chicken broth
8 sheets phyllo (filo) pastry sheets
2 tablespoons butter
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 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.

Add chives.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 21535% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 103mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 31g
Vitamin A 33% Vitamin C 20%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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