Recipes Ingredients Meat & Poultry Chicken Poached Chicken for Chicken Potpie By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 pot pie Used this poached chicken to fill our Healthy Chicken Potpie. Ingredients 1 whole chicken (about 4 pounds), cut into 8 pieces 2 celery stalks, cut into 4-inch pieces 2 medium carrots, peeled and cut into 4-inch pieces 1 medium onion, quartered 6 sprigs fresh flat-leaf parsley ¼ teaspoon whole black peppercorns 2 cans (14 ounces each) low-sodium store-bought chicken broth 1 teaspoon coarse salt Directions Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes. Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use. Remove skin from chicken; discard. Remove meat from bones, and tear into bite-size pieces. (You should have about 4 cups.) Cook's Notes Refrigerate, covered, until ready to use, up to 2 days. Print