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Both recipes for poaching chicken and the spicy honey sauce can be found here. This was a spur of the moment recipe using some leftover shredded chicken. The soy flavor adds a nice balance of salt to this dish.

(shown without crust to see the colors!)

asian chicken pot pieWhat you need:

  • Your favorite pie crust
  • 1 c shredded poached chicken breast
  • 1/2 c unsweetened coconut milk
  • 1/4 c chicken broth
  • 1/4 c Spicy Honey Sauce
  • 3 tsp chili sauce
  • 4 tsp cornstarch
  • 1/2 tsp ginger
  • Sesame oil
  • 1 garlic clove, finely chopped
  • 2 baby Bok Choy, chopped
  • 1/2 Vidalia onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 c shredded carrots
  • 1 celery stalk, chopped
  • 1/3 c finely chopped fresh cilantro
  • 1/3 c finely chopped fresh basil
  • 1 egg white
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 400˚.
  • Spray ramekins or pie dish.
  • Roll pie crust.
  • Cut 4 circles from crust, about an inch greater than tops of ramekins or pie dish and set aside.
  • In bowl, mix milk, broth, Spicy Honey Sauce, chili sauce, cornstarch and ginger and set aside.
  • Heat sesame oil in sautépan.
  • Add garlic, Bok Choy, onion, red pepper, carrots and celery.
  • Cook about 5 min., stirring often.
  • Pour sauce into pan and cook until sauce starts to thicken, 3 to 4 minutes.
  • Stir in cilantro and basil.
  • Divide mixture among ramekins.
  • Cover with pie crust circles.
  • Whisk egg white with a little bit of water to create egg wash.
  • Brush with egg white.
  • Bake about 20 minutes or until brown.