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Chicken Pot Pie

A savory pie made with boiled chicken, giblets, broth, flour, cream, and biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Pot Pie

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Chicken Pot Pie

Ingredients

Directions

Cook the chicken

  1. Cut the chicken and place it in boiling water.

  2. Cook until tender.

  3. Chop the giblets and add them to the broth.

Make the pot pie filling

  1. Season the broth with pepper and coarse sea salt.

  2. For each quart of broth, stir in 2 tablespoons of flour mixed with ½ cup of cream.

  3. Butter the warm light biscuits and add them to the pot.

  4. Cover tightly and simmer for 20 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + biscuittop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

Flour and butter 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

Flour
Thickens the broth into a smooth, creamy sauce as it heats.
Cream
Adds richness and moisture, softening the flavor and texture of the sauce.
Butter for biscuits
Adds fat and flavor and helps the biscuits brown and taste rich.

The step that matters

Stirring in the flour and cream mixture. Flour mixed into hot broth can clump if it is added dry or too quickly. Blending it first with cream and stirring it in gradually helps it disperse evenly, giving a smooth, thickened sauce rather than lumps.

“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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