Asian Chicken Pot Pie Recipe

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Servings: 1


Cost per recipe $9.97 view details


  1. Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute/fry the chicken strips with the vinegar. Add the cornstarch. Season with 5 spice pwdr, salt and pepper. Add in garlic, onion and ginger. Stirfry for 5 to 6 min. Add in chicken stock and vegetables. Cook for 8 to 10 min. Check seasoning.
  2. 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 mix on each pan. Add in chives. Fold the corners into the center. Bake in a 400 degree oven for 12 min.
  3. Transfer immediately to serving plates and garnish with rosemary sprigs.
  4. Yield: 4 servings


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1447g
Calories 1614  
Calories from Fat 524 32%
Total Fat 59.54g 74%
Saturated Fat 20.36g 81%
Trans Fat 0.13g  
Cholesterol 318mg 106%
Sodium 1030mg 43%
Potassium 3729mg 107%
Total Carbs 145.84g 39%
Dietary Fiber 13.8g 46%
Sugars 11.02g 7%
Protein 124.91g 200%
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