Asian Chicken Pot Pie Recipe

The best delicious Asian Chicken Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Asian Chicken Pot Pie recipe today!

Hello my friends, this Asian Chicken Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Asian Chicken Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Asian Chicken Pot Pie.

What Makes This Asian Chicken Pot Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Asian Chicken Pot Pie.

Ready to make this Asian Chicken Pot Pie Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

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

1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *