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Chicken Pot-pie

A pot pie made with chicken, seasoned with salt and pepper, topped with crust and butter, boiled for one hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Pot-pie

Ingredients

Directions

Prepare the chicken

  1. Place the chicken in a pot over low heat.

  2. Just before it boils, skim off the scum and turn the chicken to ensure all scum rises.

  3. Once it boils hard, season with salt and pepper.

Top and cook

  1. Add the crust pieces on top of the chicken without molding or rolling them.

  2. Dot the crust with bits of butter.

  3. Cover the pot tightly to keep steam in and maintain a hard boil.

  4. Boil for one hour and serve.

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

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

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

    Shared aroma: piperonal (bitter, coconut).

  3. 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 flavor of the dish, which simmers in its own broth.
Butter
Adds fat and richness to the crust and helps it brown as it cooks.
Crust
Forms a topping that cooks through in the steam trapped under the lid.

The step that matters

Skimming the scum before the boil. Scum is coagulated protein and fine particles that rise as the liquid heats. Removing it just before boiling keeps the broth clear and prevents it from turning cloudy or tasting muddy.

“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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