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Chicken Pot Pie Dumplings

Chicken pot pie dumplings are boiled dumplings made from a chicken pot pie mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Pot Pie Dumplings

Ingredients

Directions

Prepare the chicken

  1. Joint the chicken.

  2. Boil until tender.

  3. Season with salt.

  4. Add butter if the chicken is not fatty.

  5. Ensure there is enough broth to cover the chicken.

Make the dumplings

  1. In a bowl, sift together flour, salt, and baking powder.

  2. Mix in butter until well combined.

  3. Stir in sweet milk until mixed.

  4. Add more flour if sticky.

Cook and serve

  1. Once the chicken stops boiling, drop dumplings by spoonfuls on top.

  2. Cover tightly.

  3. Boil for 25-30 minutes, watching closely.

  4. Serve immediately when cooked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken fowl
Provides the meat and fat that flavour the broth in which the dumplings cook.
All-purpose flour
Forms the dough structure that holds the dumplings together while they cook.
Baking powder
Releases gas in the dough, helping the dumplings rise and turn light and fluffy.
Sweet milk
Adds moisture and richness to the dough, helping it bind and soften as it cooks.
Butter
Adds fat that tenderizes the dough and contributes richness to the dumplings.

The step that matters

Keep the lid on while the dumplings steam. Covering the pot traps steam so the dumplings cook through and rise. Lifting the lid lets steam escape, which can leave them dense or doughy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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