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.