Stew chicken in pot with salt and pepper, parsley, onion, and celery. While chicken is cooking, make Pot Pie Squares: 1 tsp. salt 2 tbsp. butter 1 1/2 to 2 c. milk 1 egg
Mix all ingredients and knead dough. Roll out very thin on a bread board dusted with flour and cut into 1 1/2 inch squares. Drain chicken reserving the stock. Remove meat from the bones. Layer potatoes, chicken, and pot pie squares in bottom of a Dutch oven, using all of the ingredients. Add stock and cooked vegetables. Simmer about 20 minutes or until potatoes are tender.