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Chicken and Sweetcorn Pie

A delicious chicken and sweetcorn pie, with cardamom pods and chunks of bacon in the sauce.

By bbcgoodfood · From Open Recipes · 15 ingredients
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Why it works: Flour and sweetcorn work together. They rank in the top 11% of all ingredient pairs, and 124 recipes mention both. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the pastry
  • For the white sauce

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + sweetcorntop 11% of all pairs
    Aroma overlaplow
    Mentioned together124 recipes
  2. Cardamom + nutmegtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together249 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  4. Chicken + oniontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Flour + cardamomtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together627 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (flour, butter, milk, chicken, onion, sweetcorn, cardamom):

  1. Gingerbetter flavor fit
  2. Garlicbetter flavor fit
  3. Cinnamonbetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against flour, butter, milk, chicken, onion, sweetcorn, cardamom. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).