Asian Chicken Pot Pie Recipe

Name: Asian Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each chicken breast halves, boneless, skinless; 1/2 teaspoon chinese black vinegar; 1 head broccoli florets; 1/2 pound water chestnuts; 1 large carrots; 1 Stalk celery; 1 small bok choy; 2 tablespoons olive oil; 2 tablespoons cornstarch; 3 each garlic cloves; 2 tablespoons onions chopped; 1 teaspoon ginger chopped; 1 cup chicken broth; 8 sheets phyllo (filo) pastry sheets; 2 tablespoons butter melted; 4 large rosemary sprigs

Servings: persons

4 each chicken breast halves, boneless, skinless
1/2 teaspoon chinese black vinegar
1 head broccoli florets
1/2 pound water chestnuts
1 large carrots
1 Stalk celery
1 small bok choy
2 tablespoons olive oil
2 tablespoons cornstarch
3 each garlic cloves
2 tablespoons onions chopped
1 teaspoon ginger chopped
1 cup chicken broth
8 sheets phyllo (filo) pastry sheets
2 tablespoons butter melted
4 large rosemary sprigs

1
Cut chicken into 2-inch strips.
2
Cut all vegetables into 2-inch strips and blanch.
3
In a large skillet over high heat, saute the chicken strips with the vinegar.
4
Add in the cornstarch.
5
Season with 5 spice powder, salt and pepper.
6
Add garlic, onion and ginger.
7
Stirfry for 5 to 6 minutes.
8
Add chicken stock and vegetables.
9
Cook for 8 to 10 minutes.
10
Check seasoning.
11
Chill.
12
Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin.
13
Repeat the process for four pans.
14
Divide equally the chicken mixture on each pan.
15
Add chives.
16
Fold the corners into the center.
17
Bake in a 400F (200C).
18
oven for 12 minutes.
19
Transfer immediately to serving plates and garnish with rosemary sprigs.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 each chicken breast halves, boneless, skinless, 1/2 teaspoon chinese black vinegar, 1 head broccoli florets, 1/2 pound water chestnuts, and more.

Yes, Asian Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asian Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions