Nonna Grace Recipe

Poach and shred chicken

Place the chicken thighs (or breasts) in a medium saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a gentle simmer over medium heat, reduce to low, and poach until cooked through (about 12–15 minutes for thighs, 10–12 for breasts). Remove chicken to a plate and let cool slightly. Reserve 1/2 cup of the poaching liquid. When cool enough to handle, shred the chicken into bite-sized pieces. Set aside.

Cook vegetables

In a large ovenproof skillet (10–12 inch) or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add diced onion, carrots, celery, and a pinch of salt. Sauté, stirring occasionally, until vegetables begin to soften, about 6–8 minutes. Add diced potatoes and cook 5 more minutes, stirring so nothing browns badly.

Make the roux-based sauce

Push vegetables to one side, add remaining 2 tablespoons butter to the cleared space and melt. Sprinkle 3 tablespoons flour over the butter and stir to form a paste (roux). Cook the roux for 1–2 minutes, stirring, to remove the raw flour taste but do not let it brown. Slowly whisk in 2 cups chicken stock and the reserved 1/2 cup poaching liquid, making sure to scrape up any browned bits. Then whisk in 1 cup whole milk until the mixture is smooth and begins to thicken, about 3–5 minutes. If it becomes too thick, add up to 1/4 cup extra stock or milk to reach a thick gravy consistency.

Combine and season

Stir the shredded chicken and frozen peas into the sauce and vegetables. Add chopped thyme, parsley, 1 tsp black pepper, and remaining 1 tsp salt (taste and adjust). Reduce heat to low and let the filling simmer gently for 3 minutes so flavors meld and filling is hot. Remove skillet from heat and let cool 10 minutes (filling should be warm, not scalding, before topping with pastry).

Preheat your oven to 400°F (205°C). If using an ovenproof skillet, proceed in that; if not, transfer the filling to a 9-inch deep-dish pie plate or a 9x9 baking dish, leaving about 1/2 inch headspace for the crust.

Top with dough

Roll the pie dough (if needed) to cover the dish with a slight overhang. Lay the dough over the warm filling; tuck and crimp the edges to seal. Cut 4 small vents in the top to let steam escape. If using a bottom crust and top crust separately, cover filling with top crust and seal edges as desired.

Egg wash and finish

Beat the large egg with 1 tablespoon heavy cream (or milk). Brush the egg wash over the entire top crust and sprinkle lightly with flaky sea salt (about 1/4 tsp). This encourages browning and a slightly savory finish.

Bake

Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated oven for 25–35 minutes, or until the crust is deep golden brown and filling is bubbling through vents (internal filling temp ~165°F / 74°C). If the edges brown too quickly, cover them loosely with foil.

Rest and serve

Remove the pie from oven and let rest 10–15 minutes to set the filling. Slice and serve warm, garnished with extra chopped parsley if desired.