• 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 parsley. Bring to a boil. Cover and reduce heat to low-medium. Simmer for about 1 hour or until thoroughly cooked.
• Turn off the heat. Remove chicken from broth. Allow chicken to cool. Meanwhile, strain broth.
• Once cool. Remove chicken from bones. You'll need about 4 cups. Reserve the rest for another use.

For pot pie squares:

• In a food processor add flour, egg, egg yolks and salt. With processor on add 5 Tablespoons 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 just find the food processor to be the easiest for this.)
• On a floured surface flatten dough into a circle. With a pastry rollerr using flour as necessary to keep from sticking. Roll out to about 1/8 inch thickness.
• Using a pizza cutter cut into approx 2-inch squares. If there's extra dough on the edges roll into a ball and repeat.
• Place squares on floured baking sheet. You can pile on top of each other just make sure there's plenty of flour to keep them from sticking.

For Pot Pie:

• 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.
• 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.