Chicken Plum Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 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.
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Photo by MoonPie

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: May 22, 2011
Soooo gooood! We all loved it!
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Photo by American

Cooking Level: Intermediate

Reviewed: Jul. 24, 2013
Original rating 7/2013 -- I made this with pie crust instead of puff pastry, and since I was out of mace, subbed 1/4 tsp nutmeg and 1/4 tsp allspice. It was different, but good. I am pretty sure the puff pastry will make it even better. EDITED 7/2014 -- I've made this several times now following the recipe exactly. I think it's a 5 star recipe, and I tend to be stingy with 5 star ratings. The only thing I do that is beyond the directions is cook the chicken in chicken broth before shredding so its more flavorful.
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