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Caicken Pot Pie

A pot pie made with boiled chicken, salt pork, and a flour‑baking powder crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Caicken Pot Pie

Ingredients

Directions

Make the broth

  1. Joint and boil the chickens in 2 quarts of water.

  2. Add a few slices of salt pork and season to taste.

Make the crust and cook

  1. When nearly cooked, prepare a crust by mixing 1 quart of flour, 4 teaspoons baking powder, and ¼ teaspoon salt.

  2. Stir in enough water to form a stiff batter.

  3. Drop the batter into the boiling kettle, cover, and cook for 25 minutes.

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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

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

  2. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Chicken and flour barely smell alike, yet cooks put them together in 10,559 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

Flour
Forms the structure of the crust once the batter sets while cooking.
Baking powder
Releases gas in the batter so the crust rises and turns light.
Chickens
Provide the meat and flavorful broth that the crust cooks in.
Salt pork
Adds savory fat and flavor to the broth.

The step that matters

Drop the batter into the boiling kettle, cover, and cook for 25 minutes. The batter must be stiff enough to hold its shape, and the kettle must stay at a steady boil under a lid. The steam cooks the dumplings through, and lifting the lid lets heat and steam escape, which can leave the crust dense.

“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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