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.
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsTrans-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
|
*
|
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 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.
