1. Remove anything inside the chicken. Rinse the chicken. Place chicken in a dutch oven or stock pot. Cover with water. Add a bay leaf and 1 teaspoon of parsley. Bring to a boil. Cover and reduce the heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.
2. Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth.
3. Once cool. Remove chicken from bones. You’ll need about 4 cups. Reserve the rest for another use.

For pot pie squares:

1. In a food processor, add flour, egg, egg yolks and salt. With the processor on, add 5 Tablespoons of milk through the chute. The dough should come together easily and form into a ball. If it’s too dry, add an additional tablespoon of milk. If it’s too dry add flour a tablespoon a time until dough forms easily into a ball. (You can also use a stand mixer or mix by hand. I find the food processor to be the easiest for this.)
2. On a floured surface flatten dough into a circle. With a pastry roller or rolling pin, using flour as necessary to prevent sticking. Roll out to about 1/8 inch thickness.
3. Using a pizza cutter, cut into approx 2-inch squares. If there’s extra dough on the edges, roll into a ball and repeat.
4. Place squares on a floured baking sheet. You can pile them on top of each other, just make sure there’s plenty of flour between them to keep them from sticking.

For Pot Pie:

1. Heat chicken broth in a Dutch oven and add carrots and celery. Cook until softened, about 15-20 minutes. Turn up the heat, bring to a boil. Drop dough squares one at a time into the pot, stirring frequently. If you drop a bunch in together they will stick together in a clump.
2. Maintain a very gentle boil, cook the dough for 4-6 minutes. Add the reserved chicken and chopped fresh parsley. Stir and season with salt and pepper to taste. Cook until hot. Serve.