Skip to main content
Main

Baked Chicken Pie

A savory pie made with boiled chicken, dough crust, and gravy.

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

Why it works: Flour and butter 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 ↓

Baked Chicken Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil the chicken until nearly done.

  2. In a bowl, mix flour, butter, and salt; add water to form a dough.

  3. Roll out the dough and cut it into strips.

Assemble the pie

  1. Place some strips across the bottom of a pudding pan.

  2. Layer chicken pieces and dough strips alternately in the pan.

  3. Pour in some of the gravy from boiling the chicken and season well.

  4. Cover with remaining dough to form an upper crust.

Bake and serve

  1. Bake at 400°F (200°C) for about one hour.

  2. After baking, pour the remaining gravy over the pie before serving.

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. Flour + buttertop 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 + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

All-purpose flour
Forms the dough that gives the pie its structure and crust.
Butter
Adds fat that makes the dough tender and rich.
Whole chicken
Provides the main filling and, when boiled, the gravy.
Water
Hydrates the flour so the dough holds together.

The step that matters

Covering and sealing the upper crust. Dough strips and the top crust must hold in the juices while baking; if the crust is thin or gaps are left, the gravy can leak and the filling can dry out.

“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 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes