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Ohioken Pie

A chicken pie with optional vegetables, made with a pastry crust and a soft dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Ohioken 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 the chicken

  1. Clean and disjoint the chickens. Cover with boiling water and simmer until very tender.

  2. Remove the skin and larger bones. Let the chicken cool in the kettle.

Make the dough

  1. Combine the flour and salt. Add enough cream to form a soft dough.

  2. Roll out half of the dough thinly. Line the bottom and sides of a deep dish.

  3. Roll out the remaining dough. Cut in bits. Sprinkle with flour. Fold in thirds. Roll out twice.

Assemble and bake

  1. Take a quarter of the dough. Roll thin. Cut into strips. Place around the edge of the lined dish. Wet slightly to adhere.

  2. Fill the dish with chicken. Season with salt and pepper. Optionally add potatoes, carrots, onions, and peas to the filling.

  3. Roll out the remaining dough. Cover the top of the pie. Make a steam vent in the center. Brush the top with milk.

  4. Bake for 2 hours at 350°F (175°C).

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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. 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

Chickens
Provide the main filling, cooked until very tender for a soft, moist texture.
Pastry flour
Forms the gluten structure of the soft dough that holds the pie together.
Butter
Adds fat that makes the crust tender and flaky as it bakes.
Sweet cream
Adds moisture and richness so the flour forms a soft, pliable dough.

The step that matters

Cover the top of the pie and vent it. Sealing the edges and cutting a steam vent lets steam escape while the crust bakes, preventing a soggy top and bursting.

Swap the potato

The recipe marks potato as optional. How well each one fits the dish's main ingredients (chicken, flour, cream, butter, pepper, carrot, onion):

  1. Potatothe original
  2. Leekfits about as well
  3. Capsicumfits less well
  4. Spinachfits less well

Fit is the average pairing score against chicken, flour, cream, butter, pepper, carrot, onion. 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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