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Chicken Pie with Oysters

A baked pie filled with shredded chicken and optional oysters, seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and oyster are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Chicken Pie with Oysters

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the chicken until tender, about 1 hour.

  2. Prepare a pie crust as you would for baking powder biscuits.

  3. Line a pie dish with the bottom crust.

Assemble the pie

  1. Remove the chicken from the pot, shred the meat, and place it in the crust.

  2. Add the chicken gravy, season with salt, pepper, and butter.

  3. Cover with the top crust and bake at 400°F (200°C) for 40 minutes.

  4. About 20 minutes before the pie is done, lift the crust and add the oysters if using.

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 + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + oystertop 16% of all pairs
    Smell alikemoderate
    Cooked together972 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chicken
Provides the main protein and savory meat flavor, shredded to fill the pie.
Butter
Adds richness and fat to the gravy, contributing flavor and a smoother mouthfeel.
Oysters
Add a briny, savory flavor when stirred into the pie near the end of baking.

The step that matters

Adding the oysters late. Oysters are delicate and overcook quickly, becoming rubbery. Adding them about 20 minutes before the pie finishes lets them warm through while keeping their tender texture.

“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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