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Chicken Corn Pie

A baked pie with chicken, corn, and puff pastry, seasoned with pepper, sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Corn and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chicken Corn Pie

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Join the chicken.

  2. Stew it for 15 minutes.

Assemble the pie

  1. Line the sides of a deep baking dish with puff pastry.

  2. Layer the bottom with chicken.

  3. Cover with green corn.

  4. Season with pepper, coarse sea salt, and plenty of butter, then fill the dish.

  5. Add the water from boiling the chicken.

  6. Cover the top with pastry.

Bake

  1. Bake at 400°F (200°C) until the crust is well browned, leaving an opening in the center for steam to escape.

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. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

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

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

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Puff pastry
Forms a flaky crust that browns well in the oven, enclosing the filling.
Chicken
Provides the main savory filling and protein structure once stewed.
Green corn
Adds sweetness and moisture to the filling.
Butter
Adds richness and fat, carrying flavor and helping the crust brown.
Water from boiling chicken
Adds savory moisture that keeps the filling juicy as it bakes.

The step that matters

Leaving an opening in the top crust. As the filling heats, it produces steam. Without a vent in the top crust, the trapped steam can build pressure, lifting or splitting the pastry and making the filling soggy. A central opening lets the steam escape while the crust bakes and browns.

“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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