THE RECIPE JOURNAL · Main Course
Chicken Pie with a Plum Twist
This comforting chicken pie combines savory flavors with a surprising hint of sweet plum for a delicious twist. It’s perfect for cozy dinners when you want something both hearty and a little special.
FROM THE KITCHEN • Chicken Pie with a Plum Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). Gently press the puff pastry into an 8-inch round or square baking dish. Pop it in the oven for about 10 minutes, just until the bottom starts to turn a light golden color.
02
Step 2
While the crust is baking, combine the chicken, four chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl. Season everything with salt and pepper to your liking. Once the crust is ready, spread the chicken and plum mixture evenly over it.
03
Step 3
Next, slice two more plums and arrange the pieces on top of the filling. Drizzle the whole thing with melted butter and sprinkle a little brown sugar over everything. Return the pie to the oven and bake until the crust is beautifully golden and the plum slices have caramelized nicely, which should take about 40 minutes. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish combines the comforting flavors of a classic chicken pie with a surprising hint of sweet and tangy plums. The fruity twist adds depth and balance, making every bite exciting and delicious. It’s a perfect mix of savory and sweet that will delight your taste buds.
How to serve
Serve warm with a simple green salad or steamed vegetables for a complete meal. A side of creamy mashed potatoes or roasted root vegetables also pairs well, enhancing the cozy, home-cooked feel.
Storage & leftovers
Let the pie cool completely before storing it in an airtight container. It can be kept in the fridge for up to 3 days. Reheat gently in the oven to keep the crust crisp. For longer storage, freeze the pie wrapped tightly in foil for up to 2 months.
