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Chicken Patties

Baked chicken patties with a buttery crust, made from shredded chicken, milk, butter, flour, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Patties

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Patties

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 the filling

  1. Shred the meat from a cold chicken into small pieces.

  2. In a saucepan, combine the chicken, milk, butter, salt, and pepper.

  3. Thicken the mixture with flour and the egg yolk.

Line and bake

  1. Line patty pans with pie crust, ensuring it's not too rich or tough.

  2. Brush the crust with egg white.

  3. Cut out round pieces of crust for the tops.

  4. Bake at 400°F (200°C) until golden.

  5. Bake on a baking pan.

Fill and serve

  1. Fill the baked crusts with the chicken mixture.

  2. Serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Meat + chickentop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 protein and bulk of the filling.
Milk
Adds moisture and creaminess to the filling.
Butter
Adds fat and richness to the filling.
Flour
Thickens the milk mixture so the filling holds together.
Egg yolk
Enriches and thickens the filling, adding richness and body.
Egg white
Brushed on the crust, it helps the pastry brown and become glossy.

The step that matters

Thicken the mixture with flour and the egg yolk. Flour must be cooked in the warm liquid to thicken it smoothly. Adding the yolk to a hot mixture too quickly can scramble it, so it should be blended in gently and the filling kept from boiling hard.

“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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