Asian Chicken Pot Pie

Ingredients

1/2 teaspoon chinese black vinegar
1 head broccoli
1/2 pound water chestnuts
1 carrot
1 stalk celery
1 bokchoy
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 chinese
3 garlic
2 tablespoons onion
1 teaspoon ginger
1 cup chicken broth
8 sheets phyllo dough
2 tablespoons melted butter
1 tablespoon chinese chives
4 rosemary sprigs

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. 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.