3 lbs bone-in chicken pieces
12 cups water
3 each chicken bouillon cubes
1/2 tsp dried thyme leaves
  salt and ground black pepper, to taste
2 cups potatoes, peeled and diced
1 1/2 cups carrots, sliced
1 cup celery, sliced
1 cup onion, diced
2 Tbsps parsley, chopped
12 oz San Giorgio®® Pot Pie Bows

Cooking Directions:

1.  In 5-quart saucepan, place chicken, water, bouillon cubes, thyme, salt and ground black pepper to taste; heat to boiling. Reduce heat; simmer 45 minutes.

2.  Remove chicken; set aside. Skim fat from broth.

3.  Add potatoes, carrots, celery and onion; heat to boiling. Cook 5 minutes. Stir in parsley and pasta; boil 14 minutes or until bows are tender.

4.  Meanwhile, remove chicken from bone; cut into 1-1/2 inch pieces. Stir chicken into pot pie mixture; heat through.