Skip to main content
Main

Chicken Pot Pie

A baked pie with layers of chicken, potatoes, bacon, and crust, finished with broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Chicken Pot Pie

Why it works: Chicken and potato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,756 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Chicken Pot Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Line a baking pan with dough.

  2. Layer parboiled chicken and thinly sliced raw potatoes alternately in the pan.

  3. Sprinkle each layer with a little coarse sea salt.

  4. On the last layer, add 2 thin slices of breakfast bacon.

  5. Moisten the pie with a small amount of the broth from boiling the chicken.

  6. Reserve the remaining broth for gravy.

Bake

  1. Cover the pie with a crust, making a slit in the center.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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. Chicken + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

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

What each ingredient does

Dough for pie crust
Forms the base and top crust that enclose the filling.
Cooked chicken
Provides the main protein and meaty bulk of the filling.
Raw white potatoes
Cook within the pie and thicken the filling as their starch softens.
Breakfast bacon
Adds smoky, salty fat that flavours the layers as it cooks.
Broth from boiled chicken
Moistens the layers so the filling stays juicy during baking.

The step that matters

Moisten the pie with broth. Too little liquid leaves the filling dry, while too much makes the crust soggy. A small measured amount keeps the layers moist without flooding the bottom crust.

“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.

You might also like

Chicken BrothChicken Broth257 recipesPotato CroquettesPotato Croquettes255 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes