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Chicken Pie

A baked pie with whole chicken, gravy, butter, salt, pepper, and crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Make a pie crust and line the sides of an earthen dish.

Fill and bake

  1. Boil the chicken until tender, then remove the large bones.

  2. Fill the dish with the chicken, adding salt, pepper, a little butter, and the chicken gravy.

  3. Cover with the crust and make an incision in the top crust for steam to escape.

  4. Bake for 1.5 hours.

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

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

  2. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chicken
Provides the main protein and savoury flavour that forms the body of the filling.
Butter
Adds richness and fat that gives the filling a smoother, mellower mouthfeel.
Chicken gravy
Adds moisture and savoury depth so the filling is not dry after baking.
Pie crust
Encloses the filling and holds in moisture while the pie bakes.

The step that matters

Make the incision in the top crust. Venting lets steam escape during baking; without it, trapped steam can build pressure, lift or split the crust, and make the filling soggy.

“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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