How To make Asian Chicken Pot Pie
4 6-Ounce Boneless And Skinless Chicken
breast 1/2 Teaspoon Chinese black vinegar
1 Head broccoli
1/2 Pound water chestnuts
1 Large carrot
1 Stalk celery
1 Small bokchoy
2 Tablespoons olive oil
2 Tablespoons cornstarch
1/2 Teaspoon Chinese 5 spice
Salt and pepper to taste 3 garlic cloves -- chopped
2 Tablespoons chopped onion
1 Teaspoon chopped ginger
1 Cup chicken broth
8 Sheets phyllo dough
2 Tablespoons melted butter
1 Tablespoon chopped Chinese chives
4 Large 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.
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Healthy Crustless Chicken Pot Pie | Chicken Pot Pie Soup
This healthy crustless chicken pot pie is the ultimate answer to what’s for dinner. A light comforting dinner packed with veggies! it is flavourful and delicious. My homemade chicken pot pie which can double as a soup is quick and easy, thanks to the precooked chicken breasts made in my air fryer.
Printable recipe:
#chickenpotpie #crustlesschickenpie #healthychickenpotpie
Ingredients
4 cups shredded chicken
3 tbsp unsalted butter
3 cups frozen mixed vegetables
1 cup finely chopped yellow onions
3 garlic cloves
1 tsp dried mixed herbs sub for Italian seasoning or Herb de Provence
3 tbsp all-purpose flour is also known as plain flour
1 bay leaf
1 thyme sprig remove from stalk
½ tsp red pepper flakes
1/3 cup half and a half substitute with semi-skimmed milk or dairy-free milk of choice
2½ cups chicken broth or as needed
Salt and pepper to taste
CREAMY Chicken Miso Mushroom Pot Pies | #CookWithMe | Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Meal Prep for Your Summer Cut | Deconstructed Chicken Pot Pie
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CHICKEN POT PIE | QUICK AND EASY CHICKEN POT PIE RECIPE USING LEFTOVER CHICKEN ROTISSERIE | MPCOOKS
CHICKEN POT PIE | QUICK AND EASY CHICKEN POT PIE RECIPE USING LEFTOVER CHICKEN ROTISSERIE
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Chicken Pot Pie with Phyllo Dough | Dinner | Best Homemade Pot Pie | Hina Barkat.
#chickenpotpie #potpie #dinner
Ingredients:
3 cups Shredded Chicken.
3 tbsp Butter.
2 tbsp Flour.
3 cups Chicken Stock.
1 Onion.
1 Carrot.
1 Celery.
1 tsp Salt.
1 tsp Black pepper.
1 Potato.
6-7 (Sheets) Phyllo dough.
Recipe:
In a sauce pan melt some butter over medium heat. Add flour and whisk for 1 minute. Add chicken stock and whisk well. Add chicken stock mixture for 5 minutes or until it gets thick. Add onion, carrot and celery. Add shredded chicken and potato. Cook for 5-7 minutes.
On a dry surface, gently roll out the phyllo dough. Cut the phyllo in half. Spread 1 phyllo sheet on work surface. Lightly brush melted butter. Repeat with remaining sheets.
Carefully lift the stacked buttered phyllo and place it on top of the pie, folding the dough up as necessary along the edges of the pot. Brush the phyllo with remaining butter.
Preheat Oven to 375 F.
Bake for 20-25 minutes.
Let the pot pie cool for 10 minutes before serving.
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