Combine chicken in water with saffron; bring to boil. Simmer 1 hour or until chicken is very tender. Remove chicken; cool. Remove skin and bones; cut meat into bite-size pieces. Reserve. Strain broth, skim off fat. Add salt, pepper, onions, potatoes and celery. Bring to boil; simmer 25 min.
To prepare Pot Pie; combine eggs, water and salt in bowl; beat lightly. Stir in 1 cup flour. Work in remaining flour; lightly, to make a stiff dough. Divide in half onto lightly floured board to about 15-inch square or as thin as possible. Cut into 1-1/4 inch squares.
Add reserve meat to broth. Bring to boil; slide in pot pie squares a few at a time, stirring through broth. When all are added, cover and simmer 25 min. or until pot pie noodles are tender and done. If a thicker broth is desired, stir a little broth into 2 tablespoons flour to make a smooth, thin paste. Stir flour mixture into broth and stir, over heat, until mixture thickens, about 3 min. Serve with chopped parsley. Garnish with hard cooked eggs slices or wedges, if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.