Chicken Pot Pie

Pasta with cheese meal


  • 2 pounds boneless, skinless, chicken breasts
  • 12 cups water
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups potatoes, peeled, diced small
  • 1-1/2 cups carrots, sliced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 tablespoons fresh parsley, chopped
  • 12 ounces farfelle pasta


  1. In a large saucepan, place chicken, water, and seasonings. Heat to boiling. 
  2. Reduce heat and simmer for 45 minutes. 
  3. Place diced potatoes in a large pot of room temperature water and bring to a boil. remove from heat, drain water, and add fresh room temperature water. Bring to a boil and cook for 10 minutes. Drain and set aside.
  4. Remove chicken from pan and set aside. Skim fat from broth. 
  5. Add carrots, celery, and onion to broth and heat to boiling. Cook for 5 minutes. 
  6. Stir in boiled potatoes, parsley, and bows and boil for 14 minutes or until bows are tender. 
  7. Cut chicken into pieces and stir into pot pie mixture; heat through and serve.

Helpful hints

  • Farfelle pasta is also known as pot pie bows.
  • The potatoes are double cooked to remove part of the potassium. If you are not on a low-potassium diet you can skip this step.
  • Freeze leftovers in individual portions for a quick meal later.
  • You can reduce the chicken to 1 pound if you are on a lower protein diet. 

Recipe from