Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound fresh plums, pitted and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (easy-moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened.
- Stir in flour, thyme, salt, and pepper. Cook for 1 minute.
- Gradually whisk in white wine and chicken broth until smooth.
- Add chicken, plums, and any accumulated juices from the chicken to the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes.
- Transfer the mixture to a 9-inch pie plate.
- On a lightly floured surface, roll out the puff pastry to a 12-inch circle.
- Cut 8 slits in the center of the pastry.
- Place the pastry over the chicken mixture, tucking the edges under.
- Brush with egg wash and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25g
- Fat: 15g
- Carbohydrates: 30g
Dish Characteristics:
- Savory and sweet with a flaky, buttery crust
- Perfect for a quick and easy weeknight meal
- Can be served as an appetizer or main course
User Comments:
- "This was such a delicious and easy dish to make. The chicken was tender and the sauce was perfectly seasoned."
- "I love the combination of chicken and plums. It's a unique and flavorful dish."
- "The puff pastry crust was so flaky and delicious. It really made the meal."
Special Precautions and Tips:
- If you can't find fresh plums, you can use frozen plums that have been thawed and pitted.
- To make the pie ahead of time, assemble the pie and bake it for 20 minutes. Let it cool completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
- You can add other vegetables to the pie, such as chopped carrots, celery, or mushrooms.
