Chicken Pot Pie

chef.camargo's picture

Jan. 10, 2012


Roasting chicken 6 Pound , cut into 6 or 8 pieces
Water 4 Quart
Celery stalks 2 Medium , including the green leaves, cut into 3
Crumbled dried saffron/Ground saffron 1/4 teaspoon
Salt 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
Whole black peppercorns 6
Coarsely chopped celery 1/2 Cup (8 tbs)
Boiling potatoes 2 Medium , peeled and coarsely chopped
Pot pie square 1/2 Pound
Finely chopped fresh parsley 2 Tablespoon
Freshly ground black pepper To Taste



1 In a heavy 6- to 8-quart casserole, combine the chicken and water.

2 Bring to a boil over high heat.

3 Skim off the foam and scum as they rise to the surface.

4 Add the pieces of celery, saffron, 1 tablespoon of salt and the peppercorns, and lower the heat.

5 Simmer partially covered for about 1 hour.

6 Using a slotted spoon, transfer the chicken to a plate.

7 Through a fine sieve, strain the stock and return 2 quarts to the casserole.

8 Using a small sharp knife, remove the skin from the chicken and cut the meat from the bones.

9 Discard the skin and bones.

10 Slice the meat into 1-inch pieces and set aside.

11 Add the chopped celery, potatoes and the remaining 2 teaspoons of salt to the casserole.

12 Bring to a boil over high heat.

13 Drop in the potpie squares and stir briefly.

14 Cook briskly, uncovered, for about 15 minutes, until the noodles are tender.

15 Stir in the reserved chicken and parsley and cook for a minute or so to heat them through.

16 Correct the seasoning.


17 Into heated individual bowls, ladle the chicken potpie and serve at once.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 878Calories from Fat 500

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 1469 mg61.21%

Total Carbohydrates 29 g9.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet