In a large heavy bottom 5 1/2 quart pot such as a Dutch oven, add olive oil to the pot and heat it up over medium-high heat.
Once oil is hot, add onion, carrots, celery, and potatoes. Saute until veggies are softened and potatoes are slightly softened, about 10 minutes, then add chicken stock, water, bouillon cubes, and saffron (if using) to the pot. Bring mixture to a boil then turn down the heat to medium-low.
Carefully add the pot pie noodles to the pan. You'll want to add them in layers so they don't stick to each other. So, add the first batch of noodles in a single layer, stir, then add again.
Cover pot and let simmer for 20-25 minutes, stirring occasionally to make sure the noodles are getting fully cooked.
Near the end of the cooking process, add the shredded chicken, stir to incorporate, and let simmer together for an additional 10 minutes.
Divide into bowls and serve warm.
The pot pie can keep for up to 7 days in the refrigerator.