Recipes Ingredients Meat & Poultry Chicken Poached Chicken for Chicken Potpie Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print