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Chicken-pie

A savory pie with ham or veal, chicken, egg yolks, gravy, and puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Ham and chicken 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-pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Assemble

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

  2. Cover the bottom of a pie dish with slices of raw ham or veal and season with salt and pepper.

  3. Place the chicken pieces on top and season with salt and pepper.

  4. Add the hard-boiled egg yolks and moisten with gravy.

Cover and bake

  1. Cover the pie with puff pastry and decorate with stamped leaves of pastry.

  2. Glaze with egg and bake for 1.5 hours, covering with paper once it colors.

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. Ham + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  2. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Young raw chickens
Provide the main meat, which cooks through during the long bake to become tender.
Puff pastry
Forms a flaky, crisp crust that puffs as its butter layers melt and steam in the oven.
Hard-boiled egg yolks
Add a rich, crumbly texture and mild savoury flavour to the filling.
Gravy
Adds moisture so the filling stays juicy rather than drying out in the oven.
Egg
Glazing with beaten egg gives the pastry a golden, glossy browned finish.

The step that matters

Covering with paper once the pastry colors. The glazed pastry browns quickly, so covering it with paper once it colors stops the crust from over-darkening or burning while the chicken finishes cooking through during the 1.5-hour bake.

“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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