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Chickeit Pot Pie

A stew of chicken pieces in a buttery gravy thickened with flour, served with mashed potatoes and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chickeit Pot Pie

Ingredients

Directions

Cook the chicken

  1. Place a small pot in the bottom of a kettle.

  2. Cover the chicken pieces with water and season with butter, pepper, and salt.

  3. Cook for about 1 hour.

Finish and serve

  1. Drop in small lumps of biscuit dough 30 minutes before it's done.

  2. If the gravy is not thick enough, mix 1 tablespoon of flour with water to make a smooth paste and add it to the gravy.

  3. Serve with mashed potatoes and vegetables of your choice.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

    Shared aroma: piperonal (bitter, coconut).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour 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

Chicken
Provides the main meat and flavour that the broth and gravy carry.
Butter
Adds richness and fat to the cooking liquid, giving the gravy a rounder flavour.
All-purpose flour
Thickens the gravy as its starch swells in hot liquid.

The step that matters

Thickening the gravy with flour paste. Flour must be mixed smoothly with cold water first, otherwise it forms lumps instead of dispersing. Starch thickens the liquid only once it is heated, so the gravy needs time to reach a simmer before it sets.

“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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