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Chicken Plum Pie

By: HongKongCV

"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!"

Rate/Review | Read Reviews (2)

Prep Time:
25 Min

Cook Time:
50 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 8-inch pie

Ingredients

1 sheet frozen puff pastry, thawed
1 pound cooked chicken meat, shredded
4 purple plums - pitted, peeled and chopped
3 tablespoons chicken broth
1/2 teaspoon ground mace
1/4 teaspoon ground cinnamon
1 pinch ground cloves
salt and freshly ground black pepper to taste
2 purple plums, pitted and sliced
2 tablespoons melted butter
1 tablespoon light brown sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
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.
Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

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.