2 lbs bone-in chicken pieces
2 cups carrots, sliced
1 cup celery, sliced
3/4 cup onion, sliced
10 cups water
4 each chicken bouillon cubes
6 oz San Giorgio®® Pot Pie Squares
  salt and ground black pepper, to taste

Cooking Directions:

1.  In large saucepan, stir together chicken, carrots, celery, onion, water and bouillon cubes. Heat to boiling; reduce heat. Cook, uncovered, about 1 hour or until chicken is tender.

2.  Remove chicken, reserving broth.

3.  Remove skin and bones from chicken; cut chicken into small pieces.

4.  Heat reserved broth to boiling; stir in pot pie squares. Boil 12 to 14 minutes, stirring frequently, until almost tender.

5.  Add chicken, salt and pepper; heat thoroughly.