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.