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Chicken Pie

A pie with chicken, veal stuffing, dressed ham, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chicken and veal are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,243 recipes. Both carry 3-butanedione, which smells buttery, creamy. The science ↓

Chicken Pie

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

  1. Parboil and cut up the chickens neatly.

  2. Set the chicken pieces over a low heat for a few minutes.

  3. Prepare the veal stuffing and place it at the bottom of a baking dish.

Assemble and bake

  1. Add the chicken pieces and some pieces of dressed ham on top of the stuffing.

  2. Cover the dish with pastry.

  3. Bake at 400°F (200°C) for 1.5 to 2 hours.

Serve

  1. When serving, add well-seasoned gravy that is not too thick.

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. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  2. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

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

  3. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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

What each ingredient does

Chickens
Provide the main meat, which becomes tender during parboiling and baking.
Veal stuffing
Forms a moist, savoury layer beneath the chicken that flavours the pie.
Dressed ham
Adds salty, savoury flavour and aroma to the chicken filling.
Pastry
Encloses the filling and browns in the oven to form a crisp top crust.

The step that matters

Parboil the chickens before baking. Parboiling partly cooks the chicken so it becomes tender during the long bake, while the pastry browns without the meat drying out.

“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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