Veal or Chicken Pot-pie

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 + biscuittop 9% of all pairs
   Smell alikestrong
   Cooked together889 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Veal + porktop 11% of all pairs
   Smell alikemoderate
   Cooked together4,930 recipes

   Shared aroma: 4-heptenal (creamy, biscuit).

3. Pepper + biscuittop 12% of all pairs
   Smell alikemoderate
   Cooked together841 recipes

   Shared aroma: nonanal (fat, citrus).

4. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Butter + porktop 13% of all pairs
   Smell alikemoderate
   Cooked together13,933 recipes

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

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

Veal or chicken

Provides the main meat and, as it stews, the broth that becomes the gravy.

Flour

Thickens the gravy as it binds with the cooking liquid.

Butter

Adds richness and fat to the gravy, helping it feel smooth.

Baking powder biscuit dough

Forms the light, soft biscuit layer that is steamed over the meat.

The step that matters