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A Pot Pie

A pot pie made with fowl, ham, potatoes, suet, flour, and water, baked in a pot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Pot Pie

Ingredients

Directions

Prepare

  1. Wash the fowl pieces and season with salt and pepper.

  2. Make a paste with the suet and flour, ensuring plenty for the pot pie.

  3. Roll out the paste and cut into long squares.

Assemble and cook

  1. Butter the sides of a pot and line them with the paste.

  2. Layer sliced cold ham at the bottom, followed by fowl pieces, squares of paste, and quartered potatoes.

  3. Cover with a lid of paste, leaving a hole in the center.

  4. Pour in 1 pint of water, cover the pot, and boil slowly for 2 hours.

  5. Half an hour before serving, add butter rolled in flour through the hole to thicken the gravy.

Serve

  1. Serve the pie on a large dish and pour the gravy over it.

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. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

Fowl
Provides the main meat, which becomes tender during the long slow boil.
Suet
Adds fat and richness to the paste, helping it stay tender and flavorful.
All-purpose flour
Forms the paste that lines and covers the pot, giving the pie its structure.
Potatoes
Absorb flavor from the broth and add starch and body to the filling.
Butter
Flour-rolled butter thickens the gravy as it melts into the cooking liquid.

The step that matters

Adding the flour-butter mixture. Adding the flour and butter mixture too early or too late changes the gravy's thickness. Stirring in butter rolled in flour lets the flour starch thicken the liquid as it heats, so timing near the end gives a smooth, controlled gravy.

Swap the potato

How well each one fits the dish's main ingredients (pepper, flour, ham, butter):

  1. Shallotfits better
  2. Okrafits about as well
  3. Leekfits about as well
  4. Potatothe original

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

“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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