Chicken Plum Pie

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HongKongCV 4

"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!"
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1 h 15 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • 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.



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...

Soooo gooood! We all loved it!

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, ...

Original rating 7/2013 was 4 stars -- 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...

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