Asian chicken pot pie

 
                           Asian Chicken Pot Pie
 
 Recipe By     : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    6-Ounce Boneless And Skinless Chicken
                         breast
      1/2  Teaspoon      Chinese black vinegar
    1      Head          broccoli
      1/2  Pound         water chestnuts
    1      Large         carrot
    1      Stalk         celery
    1      Small         bokchoy
    2      Tablespoons   olive oil
    2      Tablespoons   cornstarch
      1/2  Teaspoon      Chinese 5 spice
                         Salt and pepper to taste
    3                    garlic cloves -- chopped
    2      Tablespoons   chopped onion
    1      Teaspoon      chopped ginger
    1      Cup           chicken broth
    8      Sheets        phyllo dough
    2      Tablespoons   melted butter
    1      Tablespoon    chopped Chinese chives
    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, saute 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 degree oven for 12 minutes. 
 Transfer immediately to serving plates and garnish with rosemary sprigs. 
 Yield: 4 servings 
 
 
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