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Chicken Pot Pie

A baked dish of chicken, fat salt pork, water, butter, pepper, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Chicken Pot Pie

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 ↓

Chicken Pot Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the chicken

  1. Boil the chicken pieces in water for about 20 minutes until partially cooked, then remove from pot.

Assemble and bake

  1. Fry the slices of fat salt pork in a pan and place them at the bottom of a baking dish.

  2. Arrange the chicken pieces on top of the pork.

  3. Add 3 pints of water, 2 ounces of butter, and 1 teaspoon of pepper.

  4. Cover the dish with a pie crust made like biscuit dough.

  5. Bake in a preheated oven at 400°F (200°C) for 1 hour.

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

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

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

    Shared aroma: nonanal (fat, citrus).

  3. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

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

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  5. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Chicken
Provides the main meat and flavor, partially cooked before baking so it finishes tender in the oven.
Fat salt pork
Renders fat into the dish, adding richness and savory flavor to the base.
Butter
Adds fat for richness and a smooth, savory mouthfeel.
Pie crust
Forms a biscuit-like top that bakes golden and seals in the filling.

The step that matters

Cover with the pie crust. The crust must be sealed well so steam stays in the dish and the filling cooks evenly. A loose or gapped crust lets moisture escape and can leave the filling dry or unevenly cooked.

“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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