Recipe By HongKongCV
Rating
Published Mar 5th
Prep 25m Cook 50m Additional - Ready In 1h 15m
Servings 1 8-inch pie Calories 461.4

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!

Recipe Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 pound cooked chicken meat, shredded
  • 4 purple plums - pitted, peeled and chopped
  • 3 tablespoons chicken broth
  • ½ teaspoon ground mace
  • ¼ 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

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the puff pastry sheet into an 8-inch round or square pan.
  2. 2 Bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
  3. 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. 4 Bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

Nutrition Facts

  • Calories 461.4
  • Carbohydrate 28.1 g
  • Cholesterol 69.2 mg
  • Fat 28.9 g
  • Fiber 1.7 g
  • Protein 22.1 g
  • Saturated Fat 9 g
  • Sodium 179.1 mg
  • Sugar 9 g

Chef'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.

Reviews

  1. Sorry. This sounded good. The flavors did not work at all for us. Just inedible. Yes, I did let it set in the fridge to meld the flavors. Bleh.
  2. I made this recipe according to the directions. My local grocery store doesn't carry pastry sheets, so I made the pastry from a recipe.
  3. 8.13.16 Hate changing a recipe first time through but I did make one modification. This is an 8x8 pie and I just couldn t imagine a pound of shredded chicken. I cut that amount back significantly and mixed it with 3 plums (not 4) and I still had a dish full of chicken...would do that - Read more ...
  4. 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 - Read more ...
  5. 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 pretty sure the puff pastry will make it even better. EDITED 7/2014 -- I've made this - Read more ...
  6. 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 - Read more ...
  7. Soooo gooood! We all loved it!
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