Chicken Plum Pie Recipes

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CHICKEN PLUM PIE



Chicken Plum Pie image

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!

Provided by HongKongCV

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 1h15m

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 28.1 g, Cholesterol 69.2 mg, Fat 28.9 g, Fiber 1.7 g, Protein 22.1 g, SaturatedFat 9 g, Sodium 179.1 mg, Sugar 9 g

CHICKEN CORDON BLEU IMPOSSIBLY EASY PIE



Chicken Cordon Bleu Impossibly Easy Pie image

Savory dinner ready with baked chicken, ham and cheese pie served with potato topper and fresh chives. Perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 12

1 cup cubed cooked chicken
2/3 cup cubed cooked ham
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup milk
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup chive-and-onion sour cream potato topper (from 12-oz container)
2 teaspoons Dijon mustard
2 eggs
Chopped fresh chives, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, ham and cheese in pie plate.
  • In medium bowl, mix remaining ingredients with whisk or fork until blended. Pour over cheese in pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. If desired, serve with additional potato topper and fresh chives.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 3 g, TransFat 1/2 g

ROAST CHICKENS WITH PLUMS



Roast Chickens With Plums image

This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 large lemons
2 tablespoons ground sumac
4 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon allspice
4 tablespoons extra-virgin olive oil
4 garlic cloves, grated or minced
2 chickens, 4 to 4 1/2 pounds each
1 bunch thyme, more for garnish
2 1/4 pounds plums, halved or quartered if large
4 shallots, sliced into 1/4-inch-thick rounds
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 bay leaf, torn in half

Steps:

  • Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
  • Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
  • Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
  • When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
  • In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
  • Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
  • Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams

EASY AS PLUM PIE



Easy As Plum Pie image

With no peeling to be done, plum pie is one of the easiest and fastest pies to make, and sooooo good especially with whipped cream or ice cream on top. Prep time doesn't include making the crust. Use your favorite homemade double crust pie shell, or the dreaded store bought - either way it's as easy as Pie!

Provided by momaphet

Categories     Pie

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 unbaked pie crusts
2 lbs plums
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 450 degrees.
  • Place one pie crust into a 9"pie dish.
  • Wash plums, do not peel.
  • Cut plums in half remove pit, then into quarters.
  • Arrange plums in the pie crust.
  • Mix together the dry ingredients, then sprinkle over the plums.
  • Dot with the butter.
  • Place top crust over plums, trim crust edges with enough to turn under, then crimp crust edge.
  • Cut about 6 1" slits into the top of the pie.
  • Bake at 450 degrees for 12 minutes, reduce heat to 325 degrees, bake 25 minutes longer or until plums are tender.
  • Cool, serve warm or cold.

SKILLET PLUM CHICKEN TENDERS



Skillet Plum Chicken Tenders image

If you love plums, this recipe is for you! I combine the fruit with chicken tenders for a quick, easy and flavorful meal. Serve with brown rice or orzo pasta. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1-1/2 pounds chicken tenderloins
1 tablespoon extra virgin olive oil
2 cups sliced fresh plums
1/2 cup diced red onion
1/3 cup apple jelly
1 tablespoon grated fresh gingerroot
1 tablespoon balsamic vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons white wine
1 tablespoon sesame seeds, toasted

Steps:

  • Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 343 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 41g protein.

PLUM CHICKEN



Plum Chicken image

Make and share this Plum Chicken recipe from Food.com.

Provided by Cookworm

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
6 black plums
1 cup chicken stock
1 tablespoon red wine vinegar
2 tablespoons brown sugar

Steps:

  • Pit and quarter black plums.
  • Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
  • Place chicken thighs and plums in bottom of baking dish. Pour stock over chicken and plums.
  • Bake in 350 degree oven for one hour.

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS



Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories     poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

  • Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
  • Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
  • Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
  • When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
  • Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
  • Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

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