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Chicken and Ham Pie

A savory pie filled with chicken and ham, topped with pastry and seasoned to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and ham are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,497 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chicken and Ham Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prepare the pastry and line a pie dish.

Fill and assemble

  1. Layer chopped chicken and ham in the dish.

  2. Season to taste.

  3. Cover with pastry and seal the edges.

  4. Cut slits in the top for steam to escape.

Bake

  1. Bake for 30-40 minutes until golden brown.

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 + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

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

What each ingredient does

Chicken
Provides the main protein, which firms up and turns tender as it cooks through.
Ham
Adds savoury, salty flavour that seasons the chicken filling.
Pastry
Forms the crust that encloses the filling and browns in the oven.

The step that matters

Cut slits in the top for steam to escape. Steam builds up as the filling heats. Without vents, pressure can lift or split the pastry and make the filling soggy. Slits let steam leave while the crust sets 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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