Chicken Pot Pie II

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. Onion + chickentop 8% of all pairs
   Smell alikemoderate
   Cooked together17,814 recipes

   Shared aroma: gamma-nonanolactone (coconut, sweet).

3. Milk + corntop 10% of all pairs
   Smell alikemoderate
   Cooked together6,955 recipes

   Shared aroma: hexanal (green, grassy).

4. Pepper + corntop 11% of all pairs
   Smell alikemoderate
   Cooked together5,324 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Onion + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together68,474 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Flour

Thickens the broth and milk into a smooth, creamy sauce as it cooks.

Margarine or butter

Melts with the onion and flour to form the base of the sauce and adds richness.

Chicken broth

Forms the liquid of the filling, which thickens into a savory sauce.

Milk

Adds creaminess and body to the sauce.

Pie crusts

Encloses the filling and browns in the oven to form the crisp top and base.

The step that matters

Swap the peas

How well each one fits the dish's main ingredients (butter, onion, flour, pepper, chicken, milk, corn):

1. Beansfits better
2. Sesamefits better
3. Peanutfits better
4. Peasthe original

Fit is the average pairing score against butter, onion, flour, pepper, chicken, milk, corn. Candidates are from the same food group and used in at least 100 recipes.