12 oz San Giorgio®® Pot Pie Squares
4 1/2 lbs stewing chicken, cut into pieces
10 cups water
1 Tbsp salt
1 tsp saffron
1/2 tsp ground black pepper
2 cups potatoes, peeled and diced
1 1/2 cups carrots, sliced diagonally
1 cup celery, chopped
1 cup diced onion
2 Tbsps parsley, chopped

Cooking Directions:

1. In 5-quart Dutch oven or stockpot, cook chicken in boiling water with salt, saffron, if desired and pepper until done (about 45 minutes).

2. Remove chicken from pot; set aside.  Skim off excess fat, if desired.

3. Add potatoes, carrots, celery and onion; heat to boiling and cook 5 minutes.

4. Stir in parsley and uncooked pasta; boil 11 to 13 minutes or until pasta is tender.

5. Meanwhile, remove chicken from bones; cut into 1-1/2-inch pieces.

6. Stir chicken into Pot Pie mixture; heat thoroughly.