Asian Chicken Pot Pie

Recipe Ingredients

4		Boneless and skinless chicken breast
1/2 teaspoon	2.5ml	Chinese black vinegar
1		Broccoli
1/2 lb	227g / 8oz	Water chestnuts
1 lb	454g / 16oz	Carrot (large)
1 stick		Celery
1		Bok choy (small)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Chinese 5 spice
		Salt and pepper to taste
3		Garlic cloves - chopped
2 tablespoons	30ml	Chopped onion
1 teaspoon	5ml	Chopped ginger
1 cup	237ml	Chicken broth
8 sheets		Phyllo dough
2 tablespoons	30ml	Melted butter
1 tablespoon	15ml	Chopped Chinese chives
4 tablespoons	60ml	Rosemary sprigs (large)

Recipe Instructions

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. Stir-fry 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.

Source:
CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349

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