Title: Asian chicken pot pie
 Categories: 
      Yield: 1 Servings
 
      4    6-Ounce Boneless And
           -Skinless Chicken breast
    1/2 ts Chinese black vinegar
      1    Head broccoli
    1/2 lb Water chestnuts
      1 lg Carrot
      1    Stalk celery
      1 sm Bokchoy
      2 tb Olive oil
      2 tb Cornstarch
    1/2 ts Chinese 5 spice
           Salt and pepper to taste
      3    Garlic cloves, chopped
      2 tb Chopped onion
      1 ts Chopped ginger
      1 c  Chicken broth
      8    Sheets phyllo dough
      2 tb Melted butter
      1 tb Chopped Chinese chives
      4 lg 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
  
  Recipe