Chicken Plum Pie

4
HongKongCV 2

"The combination of chicken, plums, and cinnamon on a puff pastry crust makes for an unusual and tasty treat. This recipe won second place in a cooking competition... you'll LOVE it!"

Ingredients 1 h 15 m {{adjustedServings}} servings 461 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
  2. Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
  3. Mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. Spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. Drizzle the pie with melted butter, and sprinkle with brown sugar.
  4. Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.
Tips & Tricks
Exotic Pomegranate Chicken

Pomegranate juice makes a great marinade for baked chicken.

Sweet Hot Mustard Chicken Thighs

See how to make baked chicken thighs with a sweet, hot mustard glaze.

Footnotes

  • Cook's Notes
  • This dish can be cooked and eaten hot immediately, or placed in the refrigerator and served later. If serving the pie cold, double the quantity of mace, cinnamon, and cloves. Also, if you mix the chicken mixture the night before, you can let the flavor mix overnight in the fridge. This will let the flavors blend better when you cook it the next day.
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Reviews 4

  1. 5 Ratings

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MoonPie
11/30/2011

This was good-tasting and easy to make. A few changes: I didn't have puff pastry so I used a regular pie crust baked as directed and brushed with butter. I also used drained canned plums instead of fresh, because that's what I had on hand. Instead of the brown sugar, I poured about 2T of the heavy syrup from the can over the pie. It probably came out a little too moist, but it was still scrumptious! I want to make this recipe as written sometime soon.

American
5/22/2011

Soooo gooood! We all loved it!

clyrehc
8/8/2014

I made this for dinner last night. We liked it very much; however, we thought it was very heavily chicken and puff pastry. It needed something else. Next time I will try adding some veggies, especially some cubed pre-roasted butternut squash which we usually have on hand(I think this will blend well with the sweetness of the plums). But overall, this is a great idea. The sweetness from the plums and the savory of the seasonings and chicken really go well together. Thank you for sharing this recipe!