Recipe - Asian Chicken Pot Pie

4 6Ounce Boneless And
Skinless Chicken breast
One half teaspoon Chinese black vinegar
1 Head broccoli
One half pound Water chestnuts
1 lg Carrot
1 Stalk celery
1 small Bokchoy
2 tablespoon Olive oil
2 tablespoon Cornstarch
One half teaspoon Chinese 5 spice
Salt and pepper to taste
3 Garlic cloves, chopped
2 tablespoon Chopped onion
1 teaspoon Chopped ginger
1 cup Chicken broth
8 Sheets phyllo dough
2 tablespoon Melted butter
1 tablespoon Chopped Chinese chives
4 lg Rosemary sprigs

Cut chicken into 2inch strips. Cut all vegetables into 2inch 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 1/2inch 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 by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9349 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97